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The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate. ... until the internal temperature of the chicken is 165°F and the potatoes and carrots ...
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
Flip and cook until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken, drizzle with the reserved ...
Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed.
The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...