Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure it is safe to eat and free from harmful bacteria like salmonella
. This temperature applies to all parts of the chicken, including breasts, thighs, wings, and ground chicken
. Some additional details regarding temperature and cooking:
- Whole chickens, whether stuffed or unstuffed, are often cooked to a slightly higher internal temperature around 180°F (82°C) to ensure thorough cooking
- Dark meat (thighs and legs) can be cooked to slightly higher temperatures (170-175°F or 77-79°C) for optimal tenderness and juiciness, though 165°F is the minimum safe temperature
- White meat (breasts) is safe at 165°F but can be cooked to around 150°F if held at that temperature for at least 3 minutes to remain juicy, though this is less common and requires precise control
In summary, the standard and widely recommended safe cooking temperature for chicken is 165°F (74°C) measured with a food thermometer in the thickest part of the meat
. Cooking to this temperature ensures safety and proper doneness.
