what temp to cook chicken to?

johnzm

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?

Village Idiot

According to the U.S. government, 165.

burr_baby33

I like 160 in breast and 180 in leg/thigh.

stike

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.

Jgvcm

I cook the beer brined chicken to 163 in the breast. I have been told by guests it was perfect.

Flamethrower

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

tazcrash

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