Quick Answer: Roast chicken temp when done?

What temperature should cooked chicken be UK?

Chicken should reach 74 degrees C. Remember that the meat will continue to cook once it’s removed from the heat source, so you may pull it out of the oven a few degrees below the target temperature – just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.

Does chicken really need to be 165?

Dark Meat Doneness Chicken thighs and all chicken dark meat need to be cooked to a higher temperature—175 to 180 F—due to their higher amounts of connective tissue. Cooking thigh meat to 165 F will yield chewy, rubbery meat, but at 175 to 180 F, it will be tender and juicy as the collagen melts and turns to gelatin.

How do you know when roast chicken is cooked?

The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done.

Is 145 degrees safe for chicken?

The FDA Food Code recommends cooking chicken to 165°F (74°C). If you can hold your chicken at 145 °F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).

Is slightly pink chicken okay?


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What is the lowest safe temperature to cook chicken?


Is Chicken OK at 160 degrees?

It’s the most precise way of telling if the chicken is done. The perfect internal temperature is 165 degrees for dark meat, 160 degrees for white. If you don’t have an instant-read thermometer, you can always do a little cut into the middle to check that it’s just about opaque in the center.



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Is pork done at 170 degrees?

Safe Cooking Chart for Pork Internal temperature: 160° F (70°C) – medium; 170 °F (75°C) – well done.

Can I eat chicken at 155?

At 165°F (74°C) all foodborne bacteria are destroyed instantly. Even if a slow, low-accuracy dial thermometer is off by as much as 10°F (6°C), a final cooked temperature of 155 °F (68°C) in chicken will only need to stay at that temperature for just under 60 seconds in order for the meat to be safe.

What foods become toxic in 4 hours?

Types of Potentially Hazardous Foods Milk and dairy products. Eggs (except those treated to eliminate microorganisms) Meat ( beef, pork and lamb) Poultry. Fish and shellfish. Baked Potatoes. Heat-treated plant foods ( rice, beans, and vegetables ) Tofu and other soy proteins.

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