If you dont have a meat thermometer, cut into the thickest part. You also should rest the chicken, loosely tented, for at least 5 minutes (for just thighs, more like 15 minutes for a full chicken) after taking it off the heat-this lets the heat even out, and also will reduce the amount of juice lost when cutting. Chicken should reach an internal temperature of 82C, for bone-in cuts, or 76 C for boneless. This is the best temperature to ensure that the meat is not only tender but also free of harmful microbes. A perfectly cooked chicken should be at least 165 degrees Fahrenheit all the way through. You'll know its finished responding when the numbers stop changing quickly. Luckily, bacteria in chicken can be eradicated at the right temperature. Probe response times are anywhere from 20 seconds on fairly cheap thermometers, down to 3 seconds on expensive ones (like a Thermopen). If there are multiple pieces of chicken, you should check several. The leaner the chicken the less time you need. This also refers to the temperature measured at the thickest point of the chicken and assuming a fat percentage of 12. At 155 degrees F it will kill the bacteria just after 54.4 seconds. ![]() You then use the lowest temperature you see, especially if you see anything under the food-safety temperature (165☏ or 74☌). Chicken and poultry should be heated to a least core temperature of 165☏ (74☌) for at least 30 seconds, as per the food experts. At 165 degrees F the bacteria is killed instantly. How slowly depends on the response time of your probe. You generally want to guess the thickest spot of meat, insert the probe past the center, then slowly withdraw it. According to the Food and Drug Administration Food Code, chicken meat or poultry must be cooked to an internal temperature reading of 165F using a digital meat. ![]() ![]() The best bet is to measure in several spots. 165☏ (74☌) is the recommended temperature for safety (at least by US authorities), 175☏ (80☌) is often recommended for texture (in legs and thighs not for breast). I assume you cooked your chicken thighs to 165–175☏ (74-80☌) (depending on preference).
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