Chicken temperature when done

Chickens are flightless birds, so the breast meat is never heavily oxygenated. Low levels of myoglobin are why chicken breasts have such delicate white flesh. The heavily worked legs have darker meat because of higher levels of myoglobin.

While chicken is packaged and readied for purchase in a grocery store, myoglobin can tend to pool in the meat fibers. The acidity of the meat can affect its color, too. The higher the pH level lower acidity , the pinker the meat will be. This is why some chefs use an acidic marinade with citrus or vinegar to help reduce pink colors in chicken meat.

But marinades will do little to protect against tinges of pink from marrow and myoglobin. Most importantly, stop overcooking your chicken! Armed with an accurate thermometer like the Thermapen , you can verify the safety and quality of your chicken—regardless of its color.

Thanks to AmazingRibs. Thermapen ONE, true instant-read thermometer. While most of this article is good there are many thermophilic bacteria that can withstand temperatures at or above F even as high as F , but NONE of these bacteria are known to cause disease, nor would they ever be found on a chicken or in a kitchen. From Alan Bowman via Facebook: Interesting. Read through our post, Thermal Tips: Simple Roasted Chicken for more information on poultry pasteurization temps. My wife has been burning our food for 43 years.

Dry and I nearly choke sometimes. I refused to buy chicken breasts because she always overcooked them so badly. I think she uses the smoke alarm as a timer. Dark Meat: The Great Debate The debate over white meat and dark meat has been going strong since the first family sat down to a roast chicken.

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