The problem is, though, that you’ve got to hit the 165 degree mark exactly.
One degree less, and it’s hello, salmonella!
One degree more, though, and your chicken could be as dry as aProhibitionpicnic.
So how do you ensure your chicken is cooked to the exact temperature?
The safest, most sensible approach involves using a meat thermometer, of course.
If the meat is no longer pink and the juices run clear, it’s done."
After all, an overcooked chicken will also have non-pink meat and clear juices.
