Chook Me!

How do you know when chicken is done?

I know that you can easily get sick if chicken is undercooked, but I often overcook it out of fear of this. Is there a surefire way to tell when it's done?

Public Comments

1. When it is no longer pink and turns white.
2. cant you just over cook it.
3. The only way to tell if a chicken is cooked properly is to use a meat thermometer--seeing if the juices run clear is not a reliable indicator of doneness. To test the internal temperature of a whole chicken, insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (74 degrees C). Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.
4. You can tell when its fully cooked when the juices run clear... So press a fork on the top, and if its clear, its fully cooked!!! Works everytime!!
5. when the meat falls off the legs or the bones either is the way of telling u it's done
6. I don't know how you are cooking it, but I usually pan fry chicken breasts and just cut it in half to make sure it's done.
7. you can NOT 'easly' get sick. you can pierce it with a sharp knife twist and look for pink. NOW when my chickens were done the walked to the barn and flew to the rafters or found a nest to lay eggs- - ☺ ☺
8. Look between the Legs and body - if its still pink keep cooking. I usually cook it until the skin is crispy especially the wings. Also I turn it over in the oven for a while to crisp up the bottom.
9. If it has bones, poke it with a knife and look inside the meat and see if theres blood on the bones, if there is, it isnt cooked. But yeah, what someone else said about the meat thermometer thing is right.. But that might get expensive.. so yeah, cook the chicken until theres no longer any blood or pink colour inside.. It should be white..
10. Depends on what type you're cooking, if it's bone in or boneless. Generally a rule of thumb is that the chicken is no longer pink and has turned white in the thickest part. If I have any doubt I'll cut into the thickest part of the thickest piece and have a look. After a while, you tend to get a sense for how long is long enough. If I'm baking very thin cutlets, usually 40 minutes on 375 is good. I give thicker breasts closer to an hour. Grilling takes usually about 20 minutes. And as someone else mentioned, using a meat thermometer is a good way to make sure your chicken is heated to the proper temperature. But I do a lot of cooking, and come from a family of cooking fanatics, and I've never used a thermometer for anything and I've never had anything undercooked - overcooked on occasion, yes, but never undercooked. Time and experience is often the best tool.
11. should be white from inside out!
12. Heat your oven before you start - Check instructions on the label. Cook for 20 minutes per pound and add 20 minuter 'for the oven' Stick a skewer or a knife in the fattest part of your chicken and if the juices run out clear with no sign of blood then it is done. take it out of the oven and cover with tinfoil for 10- 20 minutes to let it relax it will still stay hot. This will stop the juices from running out and keep the bird moist. I hope this helps. All the best Rab
13. When you prick it with a fork, and press down, and the juice that comes out is clear, and not pink( which is blood).
14. there should be no blood when you cut it, and the meat should be white. its kind of scary but as long as it isnt pink or bloody its thoroughly cooked.