Ensuring that chicken reaches the proper internal temperature is essential both for food safety and for achieving succulent results. Undercooked poultry risks harbouring harmful bacteria such as salmonella and campylobacter, while overcooking can dry out the meat, leaving it tough and unappetising. By targeting a precise temperature, home cooks and professional chefs alike can strike the perfect balance between safety and tenderness, guaranteeing that every roast, grill or sauté turns out just right.

Recommended Temperature and How to Measure It
In the United Kingdom the Food Standards Agency advises that all poultry, including chicken, should reach an internal temperature of at least 75 °C measured in the thickest part of the meat. For whole birds this means probing the deepest part of the thigh without touching bone; for breast fillets or chicken pieces the probe should go into the centre of the thickest section. Digital instant-read thermometers are ideal, as they deliver a rapid, accurate temperature reading. Insert the probe fully and allow the display to stabilise before trusting the result. Some oven probes can be left in place throughout cooking, sending an alert once the target temperature is reached.

Temperature Variations for Different Cuts and Preparations
While 75 °C is the baseline for safety, slight variations in technique can enhance different cuts. For boneless chicken breasts many chefs aim for 68–70 °C and then allow the meat to rest under foil; carry‑over heat will raise the internal temperature to the safe zone while preserving moistness. Thighs, which contain more connective tissue, benefit from cooking to 80 °C or higher; this extra time at temperature helps break down collagen, yielding rich, tender meat. Stuffed chicken or rolled roulades require careful monitoring to ensure the centre of the stuffing also reaches at least 75 °C. Always test the deepest point of the filling as well as the meat itself.

Resting and Carry‑Over Cooking
After removing chicken from a heat source, it continues to cook for several minutes—this is known as carry‑over cooking. Resting allows juices to redistribute within the meat, preventing them from spilling out when you carve or slice. For whole chickens allow at least fifteen minutes’ rest, loosely tented with foil; smaller pieces need five to ten minutes. During this period the internal temperature will rise by one to three degrees Celsius, so aim to pull the meat from the oven or grill just below the final target, particularly with lean cuts such as breast.

Practical Tips for Accurate Temperature Checks
Calibrating your thermometer according to the manufacturer’s instructions ensures reliable readings. Before each use, clean the probe with hot soapy water and dry it thoroughly. Insert the probe at an angle to reach the core of the meat without sliding alongside fat or bone, which heat differently. On a spatchcocked bird test both the breast and thigh regions, as thinner breast meat will cook faster than the thicker leg. If you find hot spots in your oven, rotate the tray halfway through cooking for even heat distribution. Always double‑check any seconds‑later readings to confirm consistent results.

Common Pitfalls and How to Avoid Them
A frequent mistake is relying on cooking times alone, which vary dramatically with oven calibration, bird size and starting temperature. Equally problematic is placing the thermometer too close to bone, yielding misleadingly high readings before the rest of the meat is done. Overcrowding the pan can trap steam and slow cooking, so give pieces enough space. Finally, resting is often overlooked; cutting into chicken immediately will not only burn fingers but also waste carry‑over heat and lead to drier meat.

Conclusion
Cooking chicken to a safe internal temperature of 75 °C is non‑negotiable for both health and quality. By using a reliable thermometer, understanding how different cuts respond to heat and respecting the resting period, you can consistently achieve poultry that is juicy, tender and perfectly safe to eat. Whether you are roasting a whole bird, grilling wings or sautéing breast fillets, temperature control remains the key to outstanding chicken every time.

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