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Allow the chicken to rest until the internal temperature of the thigh is 165 degrees, about 10 minutes. Now that that's covered, it's time to get cooking with these delicious baked chicken recipes ...
Remove the chicken from the oven and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. Carve and serve with Parmesan-Crusted Smashed Potatoes or ...
As with eggs, you need to use high heat to cook your chicken. “It’s never safe to eat undercooked chicken,” says Dr. Doron. “Cooking chicken to the recommended internal temperature of 165 ...
Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry, and pasta; Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 ...
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
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The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees