Chicken thighs and all chicken dark meat tend to taste better when cooked to a higher temperature —175 to 180 F—due to their higher amounts of connective tissue. Cooking thigh meat to 165 F will yield chewy, rubbery meat, but at 175 to 180 F, it will be tender and juicy as the collagen melts and turns to gelatin.
Moreover, what is the minimum cooking temperature for chicken?
Using a food thermometer. Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone. For burgers, insert food thermometer through the side of the patty. Check each piece separately if you have more than one piece. Use a digital thermometer for more accurate readings.
Another frequent question is “What is the correct temperature of holding cooked chicken?”.
*All parts of the food must reach a temperature of at least 165°F for 15 seconds. Reheating must be done rapidly, within 2 hours after being removed from refrigeration. Foods reheated in a microwave oven must be reheated so that all parts of the food reach a temperature of at least 165°F.
What is the best baking temperature for chicken?
The three methods are classified by the temperature of the cooking liquid: Poaching: 140–180°F (60–82°C)Stewing: 160–180°F (71–82°C)Simmering: 185–200°F (85–93°C).
How to cook chicken the perfect temperature every time?
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