Temperature of Cooked Chicken

This post is a response to a comment on my Ask me a temperature related question… post. If you have any questions related to the world of temperature or thermometers, post it on there and I’ll endeavour to answer it.

The Question

I had a bad experience recently cooking chicken, whereby a few members of my family fell ill.

I’m not keen to repeat my mistake. What temperature should I be cooking chicken to? And how do I test the temperature?

Any help gratefully received…

My Answer

To be cooked properly the inside of the chicken must reach 85°C at its thickest part.

If you’re worried about food poisoning, your best bet is to use a Meat or Poultry Thermometer with a probe which you insert into the thickest part of the chicken. They’re generally marked to show temperatures for various types of meat, poultry and fish.

For something simpler, you could try a Pop-Up Poultry Thermometer. You simply insert the thermometer into the thickest part of the turkey or chicken before cooking and cook it in the oven as usual. The thermometer pops up when the bird has been cooked to the correct temperature of 85°C.

They’re manufactured from food-grade plastic so are perfectly safe.

For a really detailed article on cooking poultry, take a look at this Safer Christmas Eating article on one of the soon to be defunct Food Standards Agency websites.

Hope that helps!

This entry was posted in Frequently Asked Questions, Meat Thermometers, Oven Thermometers, Poultry Thermometers and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s