How to tell if chicken is undercooked

There’s nothing quite like the aroma of a freshly cooked chicken wafting through the kitchen, promising a delicious meal. However, the joy of cooking can quickly turn into a moment of panic when you realize you’re uncertain if the chicken is fully cooked. Whether you’re preparing a weeknight dinner for your family or hosting a gathering for friends, ensuring that your chicken is safe to eat is paramount. So, how can you tell if chicken is undercooked and potentially unsafe to serve?

To determine if chicken is undercooked, check its internal temperature with a meat thermometer; it should reach 165°F (75°C) to be safe to eat. Additionally, look for clear juices running from the meat and confirm that the flesh is no longer pink.

When cooking chicken, a good rule of thumb is to use a meat thermometer as your best ally. Insert it into the thickest part of the meat, avoiding bones, to get the most accurate reading. The USDA recommends that chicken must reach an internal temperature of at least 165°F (75°C) to effectively kill harmful bacteria.

In addition to temperature, you can visually inspect the chicken for any signs of doneness. Cut into the thickest part of the meat; it should be opaque, and the juices should run clear rather than pink or red. If the meat looks jelly-like or is still showing signs of rawness, it’s not done yet.

Keep an eye out for other indicators, like texture; properly cooked chicken should feel firm to the touch rather than rubbery. If you’re grilling or roasting whole chicken, ensure that the legs and wings are also thoroughly cooked, as they may take longer to reach the desired temperature.

By combining temperature checks with visual cues and texture assessments, you can confidently serve up a delicious and safe chicken dish every time!