Cooking raw chicken thoroughly is very important for food safety, but a common concern is how to know when chicken is fully cooked and safe to eat. There are some clear signs to look for when cooking chicken to ensure it reaches a safe internal temperature that kills any potential bacteria like Salmonella or E. coli.
Quick Answers
Here are quick answers to common questions about cooking raw chicken:
- What temperature should chicken be cooked to? 165°F.
- How do you know when chicken is done? Clear juices will run from pricked chicken and meat near bones will be white, not pink.
- Is pink chicken safe? No, pink color near bones or joints means the chicken is undercooked.
- Can you eat raw chicken? No, raw chicken can contain Salmonella and other bacteria that cause food poisoning.
- Is blood in chicken bad? Small blood spots in raw chicken are harmless, but avoid eating chicken with blood in the joints or meat.
Checking Temperature
The safest way to ensure any chicken you cook is properly cooked through to kill bacteria is to check the internal temperature using a food thermometer. Chicken is safe to eat once it reaches an internal temperature of 165°F.
When checking chicken with a food thermometer, aim to take the temperature in the thickest part of the meat while avoiding touching any bones. The minimum temperature should reach 165°F throughout the meat, even if some sections seem thicker or denser.
Why 165°F for Chicken?
The USDA and food safety experts recommend cooking chicken to 165°F because this temperature has been found to effectively kill bacteria that may be present such as Salmonella or E. coli. Some of the reasons why 165°F is the recommended safe temperature include:
- Salmonella is killed at temperatures above 165°F
- E. coli is killed rapidly at temperatures above 160°F
- The texture and quality of chicken begins to decline above 165°F as it starts to dry out
- Reaching 165°F for poultry provides an extra safety buffer when accounting for potential temperature variability within the meat
So in short, 165°F hits the crucial target for safety while still maintaining good texture and moisture. Lower temperatures may not fully eliminate bacteria.
Checking Color
In addition to checking temperature, you can visually inspect the color of your cooked chicken to help determine doneness. Here is what to look for:
- No pink meat – Chicken, especially near the bones, should never be pink when safely cooked.
- White meat near bones – Meat right next to the bones should look white when fully cooked, with no traces of pink.
- Clear juices – Prick the chicken with a fork and check that the juices run clear without traces of pink or red.
If your chicken shows and of these signs of undercooking, return it to the heat until the minimum 165°F is reached throughout and the visual signs of doneness are present.
Is Pink Chicken Bad?
Yes, pink or undercooked chicken should never be eaten. Chicken containing pink areas or red near the bone has not reached a high enough temperature throughout to kill bacteria that causes foodborne illness. Consuming pink, raw chicken can lead to symptoms of salmonellosis or infection.
Is Blood in Raw Chicken Bad?
Small blood spots in packaged raw chicken are actually common and not a safety concern. However, avoid raw chicken with blood inside the joints or meat. Cook chicken thoroughly until the internal temperature reaches 165°F to be safe.
Cooking Methods
To safely cook raw chicken and avoid undercooking, it helps to choose the right cooking method. Here are guidelines for common cooking methods:
Baked Chicken
When baking chicken in the oven, aim for an internal temperature of 165°F checked with a meat thermometer. Place the thermometer into the thickest part of the breast or thigh, avoiding bone. Bone-in pieces may need up to a full hour cooked at 350°F. Breasts or thinner cuts may cook faster at 30 minutes. Let chicken rest for 5 minutes before serving.
Grilled Chicken
For grilled chicken, move the pieces to indirect heat once browned to allow the interior to finish cooking without burning. Chicken breasts may only need 8-12 minutes total grilling time, while bone-in chicken can take 20-25 minutes, flipping once halfway through. Check temperature and doneness before serving.
Slow Cooker Chicken
If using a slow cooker, you can first brown chicken right on the stovetop before adding to the crockpot. Cook chicken for the time specified in your recipe, at least 4 hours on low or 6 hours on high. Shredded chicken in sauce may reach safe temperatures faster than whole pieces.
Poached Chicken
For poached chicken, simmer gently in broth, water, or wine at 160°F until fully cooked through and no pink remains when cut into. Keep the temperature of the poaching liquid constant and avoid boiling. White meat may poach faster in 20 minutes while dark meat can take 45 minutes.
Fried Chicken
Properly fried chicken is fully submerged in oil reaching 325-350°F to cook the chicken all the way through while crisping the outside. Check internal temperature, ideally above 300°F, and look for white, not pink meat. Pieces should cook through in about 12-15 minutes.
Microwaved Chicken
Take extra care when microwaving chicken to ensure even cooking. Rotate midway and allow standing time. Check for doneness indicators like clear juices. Chicken breasts may take 5-7 minutes while bone-in pieces can take 15-20 minutes in the microwave.
Raw Chicken Handling Safety
When handling raw chicken, be sure to follow food safety guidelines to avoid illness:
- Store raw chicken below 40°F until ready to use.
- Avoid rinsing raw chicken, which can spread bacteria.
- Use separate plates and utensils for raw chicken.
- Wash hands, counters, and tools after touching raw chicken.
- Keep raw chicken away from ready-to-eat foods.
- Use an accurate food thermometer when cooking.
Conclusion
Cooking chicken thoroughly to a safe internal temperature of 165°F measured with a food thermometer is crucial for killing illness-causing bacteria. Visually check for signs of doneness like white, not pink, meat near bones and clear juices. Avoid eating any raw or undercooked chicken. With proper handling and preparation, cooked chicken can be perfectly safe and delicious to eat.