Best Whole Chicken Internal Temp
on Mar 03, 2023
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What’s the best internal temperature for whole chicken? Roasting a whole chicken is a delicious dinner idea, but it can be a little tricky to prepare, as overcooking will dry the meat out but undercooking isn’t safe. Read on to find out everything you need to know about measuring the internal temperature of whole chicken.
Chicken is a lean, healthy, and flavorful protein that can satisfy even the pickiest of eaters. Of course, cooking chicken to a safe temperature is a must to avoid the risk of foodborne illness.
To ensure your roasted whole chicken dinner is tender and safe to consume, measuring the internal temperature of the meat is key.
Best Internal Temp For Whole Chicken
To be safe, ensure the whole chicken reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer in the center of the chicken breast.
This is the temperature at which harmful bacteria will be eliminated. Chicken thighs may reach an internal temperature of 175°F (79°C) or more since the dark meat cooks faster, but it also retains more liquid for a juicy texture.
Once you remove your whole chicken from the heat, allow it to rest for 10 minutes before slicing it. This will allow the internal temperature to rise a little more and will preserve the juices so your meat doesn’t dry out.
Because it continues to cook once out of the oven, you can remove it when it reaches an internal temperature 155°F to 160°F (68 to 71°C). Just be sure it reaches the desired temperature before consuming it.
Checking the Internal Temperature of Whole Chicken
Not sure where to insert your instant-read thermometer? You’re not the only one. It can seem pretty intimidating if you have never cooked a whole chicken before, but it’s really simple.
Follow these steps:
- Insert the thermometer into the center of the thickest part of the breast. The probe should be inserted at least one or two inches deep into the meat. Wait 5 seconds for the temperature to stop fluctuating.
- The next step is to take a reading of the innermost part of the thigh and wing. Insert the probe and wait 5 seconds again for the temperature to stabilize. When both readings are 160°F (71°C), your bird is done! You can also remove the chicken from the heat at 155°F (68°C) since the temperature will rise another 10°F while resting.
- Keep the probe away from the bones as this can affect the accuracy of the reading.
- If your chicken is full of stuffing, place the thermometer deeper into the center for an accurate reading.
You can also use a meat thermometer designed to remain inside the chicken while it cooks. Though these are not always as accurate.
You can choose to use a wireless dual-probe thermometer, as well. This will allow you to monitor the temperature remotely. You can also program it to alert you when the desired internal temperature is reached.
Other Ways to Tell When the Whole Chicken is Done Cooking
It can be tough to determine when chicken is fully cooked without a thermometer, but there are some ways to roughly verify. You can insert a cake tester or toothpick into the chicken breast. Wait one minute and remove it. If the juices that flow out are pink, the meat is not done. If the juices run clear, it’s likely safe.
How to Cook a Whole Chicken
You can roast your whole chicken at an oven temperature between 325°F and 450°F. A safe cooking method is to start with a temperature over 400°F and then reduce the heat to 350°F after about 15 minutes.
Cook until the chicken reaches an internal temperature of 165°F to 175°F.
How Long to Roast a Whole Chicken at 350°F?
If you are cooking at 350°F, you should aim to cook the chicken for 20-25 minutes per pound (for chickens between 3 and 8 lbs.) Begin checking the internal temperature about 15 or 20 minutes before you expect it to be done to ensure it doesn’t get overcooked. Every oven is different.
Tips for the Best Whole Chicken
Keep these tips in mind for a tasty chicken dinner every single time:
- Pick a fresh chicken The key to a delicious chicken dinner is to choose a fresh chicken. Chicken that has been on the shelf for several days will be less tasty and possibly unsafe to eat. Free-range chicken is always a better option when it’s available to you.
- Consider brining the chicken: Soaking the chicken in salt water before cooking it is known as brining. This can help ensure a more tender result.
- Baste the chicken: Basting the chicken every 30 minutes as it cooks will allow it to preserve juices and flavor. It will also help produce crispy skin.
- Use a thermometer to check doneness: Checking the internal temperature with an instant-read thermometer and the safest way to determine when your chicken is ready.
FAQ
Is Whole Chicken Done at 165°F or 180°F?
Chicken is safe to eat at either temperature. Thighs tend to cook faster, so they may reach an internal temperature of 180°F (81°C) while the breast is 165°F (74°C).
Where Do You Stick a Thermometer in a Whole Chicken?
For an accurate reading, insert the probe into the thickest part of the breast. You should also take a second reading at the innermost part of the thigh and wing.
Why is My Chicken Still Pink at 165?
Chicken may be pink due to myoglobin, a protein that carries oxygen to the muscle tissue. It doesn’t necessarily mean the meat is undercooked.
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Whole Chicken Internal Temp (+ Perfect Oven Roasted Whole Chicken)
Ingredients
- 1 whole chicken, fresh or thawed
- 1/2 cup unsalted butter, softened
- 1 tablespoon minced garlic, minced
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Remove the chicken from the fridge 1 hour before roasting. Pat dry with paper towels. It’s ok if your chicken still feels cool after sitting at room temperature.
- In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the chicken. Then rub with olive oil.
- Position an oven rack in the bottom third of the oven. Then preheat the oven to 425°F. Place a wire rack in a roasting pan. Then place the chicken onto the rack breast side up.
- When the oven is hot, add the chicken and immediately lower the heat to 325°F.
- It takes about 1 to 1.5 hours to cook in a regular oven. Baste the chicken with pan juices every 20-30 minutes. Start checking the internal temperature of the chicken regularly after 1 hour. Your chicken is done as soon as it registers 165°F (74°C). If it’s not ready, put the chicken back in the oven.
- When the chicken is done baking, remove it from the oven. Transfer to a cutting board. Cover with aluminum foil and let it rest for 10-15 minutes before serving.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
