![]() 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. 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. 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). You'll know its finished responding when the numbers stop changing quickly. Luckily, bacteria in chicken can be eradicated at the right temperature. I assume you cooked your chicken thighs to 165175☏ (74-80☌) (depending on preference). 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. You then use the lowest temperature you see, especially if you see anything under the food-safety temperature (165☏ or 74☌). After saucing or basting, its best to grill on an. How slowly depends on the response time of your probe. A good rule of thumb is to wait until the thermometer hits 160F to add a sauce high in sugar content. You generally want to guess the thickest spot of meat, insert the probe past the center, then slowly withdraw it. Remove the chicken from the oven and allow it to rest for 15 minutes before carving and serving. ![]() It is done cooking when the internal temperature reads 165F (74C). ![]() Dark meat is safe to eat at this temperature, but may have a. Bake the chicken in your preheated oven at 350F (175C) for approximately 20 minutes per pound (see note). 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). Chicken (and all poultry) should be cooked until its internal temperature is 165 F (74 C). I assume you cooked your chicken thighs to 165–175☏ (74-80☌) (depending on preference). ![]()
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