what should the internal temperature of chicken be

The internal temperature of chicken should reach 165°F (74°C) for food safety, according to the USDAs Food Safety and Inspection Service (FSIS) . This temperature applies to all parts of the chicken, including whole chicken, breasts, legs, thighs, wings, giblets, and ground chicken and turkey. It is important to use an instant-read food thermometer to measure the internal temperature of the chicken, making sure to insert the thermometer in different spots, especially the thickest parts of the meat, such as the breasts and thighs. The internal temperature of the chicken will continue to rise after removing it from the heat source, ideally to a temperature of about 165°F. It is also recommended to let the chicken rest for a few minutes after cooking to allow the temperature to even out and the juices to redistribute.