How to Check If a Chicken Is Done
- For whole chickens, a meat thermometer inserted into the thickest part of the thigh, but not near bone or fat, should register 180 to 185 degrees Fahrenheit before removing from the oven.
- For stuffed whole chicken, insert the thermometer into the center of the body cavity. When the stuffing registers 160 degrees Fahrenheit, the chicken should be done. (Note: Chicken should only be stuffed just before roasting. Never stuff a chicken ahead of time.)
- For roasted whole chicken breasts, the meat thermometer should register 170 degrees Fahrenheit.
- To test bone-in chicken pieces, insert a fork in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly.
- Boneless chicken pieces are done when the centers are no longer pink; you can determine this by simply cutting into the chicken with a knife.
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