Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

what temp to cook chicken to?

johnzmjohnzm Posts: 7
edited January 2012 in Poultry

I know  that turkey most people are trying to cook the thigh and the breast to different temperatures.


this is also the case when cooking a whole chicken? if so what temps should i aim for?



Comments

  • According to the U.S. government, 165.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • I like 160 in breast and 180 in leg/thigh.
  • stikestike Posts: 15,597
    edited January 2012
    all your food will be safe around 140.  after that, it's a margin of safety (to allow your thermometer or technique to be off) as well as texture preference.

    I like legs and thighs around 180-200.  they firm up and are still moist, less fatty.  but they are safe at 140.

     I like breast meat around 150-155.  but again, safe at 140.

    Turkey breast taken off at 155 is incredibly moist. but 150-155 on the egg, means it'll be 160-165 when you carve it. which means the 'pull' temp is 150--155, serve is 160-165

     if it is 165 in the egg, it'll be 175 on the plate. approaching balsa wood....  if you let that little red thing pop up, take note it pops around 180, and your meat will be even higher when you carve it.

    those 'pop up timer' people have been keeping people safe, and ruining their dinner, for over a third of a century.


    ed egli avea del cul fatto trombetta -Dante
  • JgvcmJgvcm Posts: 2
    I cook the beer brined chicken to 163 in the breast. I have been told by guests it was perfect.
  • I start stickin the thighs with my thermopen when the meat starts pullin up the bone of the leg and it will be close to pulling off
    LET'S EAT
  • tazcrashtazcrash Posts: 1,851
    "
    those 'pop up timer' people have been keeping people safe, and ruining their dinner, for over a third of a century."   -Too true
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
Sign In or Register to comment.