Don’t Cut Into Chicken To See if It’s Done—Do This Instead

In culinary school, there is no greater fear than overcooking chicken you have to present to your head chef for evaluation. Even worse is cutting into it only to find that the center is raw. A true nightmare!

While the stakes feel a lot lower when I cook for my family, Salmonella is not something anyone wants to deal with, especially a mom of three little kids. So when I first started cooking chicken for my oldest, I would intentionally overcook it, then carefully cut it up to inspect it and make sure I didn't see any pink.

Even after years of working in the food industry as a private chef, developing hundreds of recipes, and attending culinary school, I have a complicated relationship with chicken. I do like to eat it, but I didn't always enjoy preparing or cooking it. That is, until I invested in a good instant-read thermometer . (After having two more kids, I got a lot more practical. Funny how efficient you can become when you don't have time to overthink! )

Why You Shouldn't Cut Into Chicken To Check for Doneness

Cutting into chicken to check for doneness is not the best approach. Not only does it let juices escape that can help keep the meat moist, but it's not a reliable way to check whether the chicken has reached 165°F, the minimum safe internal temperature recommended for poultry. Plus, cutting into the chicken means taking it off the heat. If it needs more time, you have to return it to the heat.

The advice to look for clear juices and no pinkness is also unreliable. Sometimes, juices will be slightly tinted pink even when the chicken is safe to eat. Conversely, color alone can't confirm that chicken is fully cooked. Chicken that has safely reached 165°F might still have a slightly pink hue due to bone marrow pigments leaching into the meat, or a smoke ring that can occur when grilling. Using a food thermometer to check the internal temperature is the most reliable way to determine whether chicken is safe to eat.

Invest in an Inexpensive Instant-Read Thermometer

The easiest way to avoid second-guessing yourself is to pick up an inexpensive instant-read thermometer. They're usually available at your local grocery store or online. I found my favorite at Costco , and they usually sell them there during the holidays.

No more guessing, touching, or poking and prodding. All you have to do is insert the thermometer into the thickest part of the chicken without touching bone. It will give you a temperature reading. If it's at 165°F or higher, you're good to go. If it's below 165°F, let it cook for a few more minutes, then check again—no cutting required.

One note: If you're cooking dark meat , it's safe to eat at 165°F, but it's often more tender and enjoyable when cooked to at least 180°F. Just make sure the probe doesn't touch the bone when checking bone-in cuts, as bone can give you an inaccurate reading of the meat's temperature.

I use mine for just about everything, even cakes, bread, and steak. It gives me the confidence I need when it comes to food safety, and it also prevents me from overcooking expensive cuts of meat, too! A win-win.

Read the original article on Simply Recipes