Most people have a good idea of what ready to eat chicken should look like.
It should be white, all the way through, not pink, be opaque juices should be clear.
But how do we really tell if it is cooked-not overcooked?
Never go by cooking times in recipes, use as estimates only.
There are too many variables when it comes to cooking times.
The size of the oven.
Convection or regular
Oven preheated or not
Was chicken room temperature or out of the refrigerator when put in oven.
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Evenly cook turkey, ribs, roast, or other cuts of meat in the roasting basket
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I set the oven to 350º F and check every half hour or so.
realizing it could take well over an hour.
I have found the most reliable and accurate way to test for doneness, no matter how it’s cooked, is by using a good digital meat thermometer.
Insert into the meat in the thickest part, being sure to avoid touching bone.
The final internal temperature goal is 165º F.
I found that once the chicken is out of the oven its temperature will continue to rise.
I let it rest for about ten minutes, for whole chickens the temperature will rise about 5º F. and parts about 2º F.
Remove from oven at 160º F and cover with foil for ten minutes, the juices will permeate the whole bird.
Keep carryover cooking in mind when you roast any sort of meat, and allow for it in your temperature readings. For example, when roasting a whole chicken, take it out of the oven when the breast reads an internal temperature of 155º F-157º F, cover it and let it rest, allowing the temperature to rise to 165º F.
I think after a few nicely cooked, tender and juicy chicken you will make it a habit to use an instant readout meat thermometer.