At what temperature should each piece of the chicken be at?

When cooking chicken, it’s essential to ensure it reaches the proper internal temperature to guarantee it’s safe to eat. Use a meat thermometer to check the internal temperature at the thickest part of each piece. Here are the USDA-recommended temperatures:

1. Whole Chicken:
   Internal temperature of 165°F (74°C) at the thickest part of the breast and dark meat (thigh or drumstick).
2. Chicken Breast:
   Should reach an internal temperature of 165°F (74°C).
3. Chicken Thighs/Drumsticks:
   Best cooked to at least 165°F (74°C), but many chefs recommend cooking dark meat to 170–175°F (77–79°C) for optimal tenderness and flavor.
4. Chicken Wings:
   Same as other pieces, aim for 165°F (74°C), checking the thickest part near the joint.
5. Ground Chicken:
   Cook to an internal temperature of 165°F (74°C).

Tips:

• Insert the thermometer into the thickest part of the meat, avoiding the bone for accurate readings.
• Let the chicken rest for a few minutes after cooking; the internal temperature will rise slightly, ensuring juiciness and safety.
  Enjoy your perfectly cooked chicken!