accurate way to test for doneness is to use a meat
Whole chicken should be cooked to an internal
temperature of 180oF. To check, insert the tip of the
thermometer into the thickest part of the thigh
without touching the bone.
Bone-in parts should be cooked to 170oF.
Boneless parts should be cooked to 160oF.
Stuffing should be cooked to an internal temperature
Tests for Doneness
Juices should run clear, not pink, when chicken is
pierced with a fork.
Chicken is done when a fork can be inserted with ease,
thus the term , "fork tender"
When cooking a whole bird, the leg should move freely
when lifted or twisted.
doubt, remove chicken to a plate and cut with a knife
to be sure the meat is opaque and no longer pink in
the center or near the bone.