Knowing the correct temperature of cooked chicken can be confusing, but it’s one fact you don’t want to miss. Unfortunately, eating undercooked chicken accounts for many cases of salmonella (food poisoning), the risk of which can be avoided if you follow some simple food-safety guidelines.
When it comes to cooking chicken properly, the one thing to remember is that is must be cooked thoroughly, all the way through. Unlike other meats, chicken is host to a range of bacteria that can only be killed when the temperature of the meat reaches a certain level.
Anything eaten under that temperature is deemed unsafe, as the bacteria has not been subject to heat that is high enough to kill it.
While you may be tempted to slightly undercook poultry to avoid the meat becoming tough or dry, this is not recommended. It is essential that you cook chicken according to instructions, as this is the only way you will know that the poultry has been cooked safely.
What is the correct temperature of cooked chicken?
According to Australian Chicken Meat Federation (ACMF), all parts of the chicken meat must be cooked to a temperature of no less than 75°C.
“The high temperatures reached in roasting, baking, frying and boiling kill food poisoning bacteria as long as all internal and external parts of the chicken reach the right temperature (75°C).”
What is the correct internal temperature of cooked chicken?
All parts of the chicken (internal and external) need to reach a steady temperature of 75°C to be eaten safely. This also includes any stuffing, wings, and legs.
How to know the temperature of cooked chicken
There are several ways to test the internal and external temperature of cooked chicken.
Use these methods for roast chicken, poached chicken, BBQ chicken or any other cooking method.
1 – Use a meat thermometer – this is the most reliable method. Insert the thermometer at the centre of the thickest part of the piece being cooked. When the temperature has reached 75°C the meat is fully cooked.
2 – Use a skewer – pierce into the thickest part of the chicken and remove the skewer. If the juice that comes out is pink it is not cooked (contains blood). If the juice is clear, it is cooked.
3 – Cutting the meat – cut into the meat and check that it is white, not pink. (This method is less reliable as some meat, even when cooked, remains slightly pink).
Other tips for cooking chicken safely:
- Reheat leftovers to at least 70°C for a minimum of 2 minutes
- Stuffing should be treated carefully. Do not overstuff the cavity (not more than 2/3 full) and remove stuffing immediately after cooking.
- If you want to keep cooked chicken hot, keep above 60ºC
Tips for storing uncooked chicken:
- Keep chicken cold at all times (below 5°C for fresh chicken and below -20°C for frozen chicken)
- Keep meat and fresh foods separated in the fridge
- Store meats in the deepest part of the freezer
- Keep all raw and cooked meats covered thoroughly in the fridge, and use plates or trays to avoid meat juices contaminating other produce.
- Wash hands and utensils thoroughly.
Best chicken recipes:
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