How to Know if Chicken is Done

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How To Know If Chicken Is DoneThe only type of meat that is good when raw is definitely fish, and even that is arguable. But other than that, no one likes raw meat, and chicken is no exception.

Moreover, it won’t just ruin the gustatory experience, but it may also cause some health complications that are not to be taken lightly, such as food poisoning.

That’s why you absolutely need to know how to be sure if the chicken is thoroughly cooked, so you don’t have to take the risks that come with consuming that pink, gelatin-like textured meat.

So get your Griddle, grill or whatever you want to cook it with ready, and a Can Opener because from now you will be making delicious chicken, and forget about getting it raw forever!

If You Have a Food Thermometer It’ll Turn to Be Quite Handy

Using a food thermometer is one of the easiest and simplest methods in determining if your meat is fully done.

Just make sure to stick it into the thickest part of the chicken, because that’s usually the part that is cooked last, and completely forget about running the risk of getting that pinky interior for it will totally be eliminated.

The ideal temperature is about 165 Fahrenheit, at which point your food is cooked well. However, if it is a whole chicken, it should be a bit higher, approximately between 180 and 185 degrees Fahrenheit.

If you wish to have it stuffed, don’t forget to stab it at the center of the chicken’s body, and the temperature you’re looking for would be at about 170 degrees.

Finally, if you’re making roasted chicken, you should reach the same 170 degrees.

If you don’t have a thermometer though, or you have lost it perhaps which unsurprisingly happens a lot of the time, there are other signals that indicate how raw is the poultry, that we’ll be telling you about in just a minute.

Size, in This Case, Does Matter:

If you haven’t yet, and you probably did, chicken, when cooked, actually shrinks in size. It is reduced by about 25 percent in size, and it is a considerably observable amount. So if you had ever noticed that your meat is about the same size as when you started with it, it is most likely still a bit raw. You have to wait for it to reach almost three-quarters of its’ original volume before you put it off.

Pink Means Almost, But Not Quite Yet

Pink might be a pretty color in general, but it’s not a good sign in our case.

Want to make sure you roasted that piece really good? Look through your Steak Knife Sets for a sharp one, cut through it in half, and try to extract a bit of the juice by squeezing it a bit. The color you get will help determine what state it is in.

If you get that pesky pinkish color, then it’s still undone, and you have to cook it more. If the result is clear or white, that means you nailed it, the meat is ready to be served!

You have to be aware that this method is applicable only on chicken, other types don’t necessarily follow this rule.

A More Subtle Touch

Maybe get you a Knife Sharpener this time, as this process will necessitate high precision.

Instead of butchering the meat as we instructed in the previous section, this time we will advise a smoother touch that is optimal when dealing with dishes that, for aesthetic purposes, can’t be prepared with separated lumps of meat, and need to preserve the of the structure of the pieces.

So the trick is to put the piece on a Cutting Board and make a subtle cut on the side of it using one of your Meat Slicers. Then pull it apart gently with a fork and knife, which gives a pretty good view of the meat all the way through, that gives a solid idea about its’ color that’ll help you determine its’ state.

Don’t just skim through it as you might miss on pink spots that indicate a bit of rawness in it, but meticulously check for such marks, so you avoid such a mistake.

Feeling the Texture Is an Equally Indicative Method

The texture of the meat can tell you how long it will take to get it done, as it changes considerably after cooking.

Feel it with your hands, raw meat has a jiggly rubbery texture, its’ consistency is akin to gelatin. If you think it has that feel to it, then you need to continue the process until it reaches a more firm structure, which characterizes cooked poultry.

However, don’t overdo it. Otherwise, you run the risk of overcooking it, which gives it a too tight texture that is totally unpleasing. The key is to look for a middle point between done and undone.

Pieces That Contain Bones Are Another Story

Chicken pieces that are bone-in are deceiving as they can look cooked well and all in plenty of obvious areas but not quite done near the bone.

That’s why we’re going to give you a neat little trick here to circumvent this easily solvable problem. Just insert a fork or something pointy, from your collection of Ceramic Knives for example, and the doneness of the poultry will be indicated by how smoothly it runs through it and the color of the juices, whether they are clear or not.

In some cases, even after cooking it really well you may still find a subtle pink taint near where the bone is.

However, don’t panic! Sometimes when chicken is a bit tender there exists hemoglobin in the flesh in that area, which turns into that dreaded color when cooked, so chances are it’s totally good to eat!

Optimal Time for Cooking Poultry

Sometimes it comes handy to know the right time to remove the chicken, as you might be unsure of its’ state even after using a couple of the cited methods. That’s we will give you the best time for the cooking process. Well, ti certainly depends on many variables like the size of the pieces and the way of making the dish. But let’s start with some Essentials that’ll help you the next time you choose to use your Roaster Oven for example:

  • Breaded chicken: this type takes about twenty minutes in the case of tenders or nuggets, and 35 minutes for the stuffed chicken breast.
  • Roasted chicken: ground chicken patties should take half an hour, while whole stuffed chicken should be out of the Rotisserie Oven in two hours. Bone-in legs, on the other hand, are cooked in 50 minutes, while boneless skinless thighs 25 minutes.
  • Grilling the chicken: if you’d like to get a Grilling Cookbook and use your Grilling Tools with chicken, it will take you from five to sixteen minutes for each side (unless you are using a Panini Press maybe) depending on whether it is boneless skinless thighs or bone-in legs.

In Conclusion

These methods will surely help you serve nicely done meat without any rawness insight, and enjoy your meal carefreely! We suggest you prepare your Flatware Set, pick a bottle from your Wine Fridge, get your Wine Opener and Wine Glass Sets ready and practice these tips while making a delicious dinner without a worry tonight!

While you’re here, be sure to check out our kitchen product reviews!

Sources:

the kitchn

allrecipes.com

thekitchn.com

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