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What is the best internal temperature to cook chicken to?





The USDA and most recipes call for 165F; but I've think I've seen some discussion that a considerably lower temperature would still suffice to fully cook the chicken, while leaving it more juicy.
 

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When it comes to chicken, especially massed processed, store bought chicken, you are better off safe than sorry. Cook it to 165 internal.
 

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If it is a whole chicken, cook the white to 165 F.  The dark will be more like 180-185 and that's okay it has the fat content that it won't dry out.  The texture of dark meat isn't right at 165.

Don't forget to account for carryover cooking bringing up the temperature even after you pull it from the oven.
 
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