Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure all harmful bacteria are killed instantly, making it safe to eat
. This temperature should be measured with a food thermometer in the thickest parts of the chicken, such as the innermost part of the thigh, wing, and breast
. For dark meat like legs and thighs, while 165°F is safe, it is often recommended to cook them to a slightly higher temperature of about 170-175°F (77-79°C) to break down connective tissue and achieve tenderness and juiciness
. Whole chickens, whether stuffed or unstuffed, are typically cooked to an internal temperature of 180°F (82°C) to ensure thorough cooking
. In summary:
- Chicken breast and most cuts: 165°F (74°C)
- Dark meat (legs, thighs): 170-175°F (77-79°C) for best texture
- Whole chicken: 180°F (82°C)
Always use a reliable food thermometer to check the internal temperature for safety and optimal results
