Let’s just put this out there: nobody likes dry, overcooked chicken. Or turkey. Or any other kind of meat for that matter.

Unless you are my husband Josh. In which case he will take the most juicy, beautifully pink pork chop and fry it to a leathery death.

But we mustn’t be like Josh.

Say it with me: “Don’t.Be.Like.Josh.”

Very good.

But because we are given food preparation safety parameters by organizations such as the USDA and CDC we are taught that we must cook meat to a certain temperature before it can be considered safe for consumption.

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What most people don’t know is that these organizations have to give you the temperature at which bacteria is instantly killed. And for good reason, I suppose, considering there are about a million people every year who get sick from eating contaminated poultry.

So, they will tell you that you must cook chicken to 165 degrees Fahrenheit in order for any present bacteria to be instantly killed.

The problem, however, is that although you have a safe piece of poultry to eat, you also have a dry, chalky piece of poultry to eat.

No bueno.

So how do we prepare a chicken that is both safe to consume while also being juicy and delicious?

The secret is in the resting time.

Yes, there is a way that you can cook your chicken to a lower temperature (resulting in a more tender, juicy product), as long as you let it rest for the appropriate length of time. Because while 165 degrees will give harmful bacteria an instantaneous death, 155 degrees takes just 44.2 seconds of resting time at that temperature to destroy that same bacteria.

But you know what? 155 degrees in my opinion still doesn’t get you that juicy chicken. 150 is what most would consider perfection (I’d even go 145 if my husband would let me). Just give these temperatures their appropriate resting time (you can tent with foil if you’d like):

• 8.4 minutes for 145 degrees F
• 2.7 minutes for 150 degrees F

That’s it. You will need a good, reliable instant read thermometer for this. I don’t know how anyone cooks meat without one so if you don’t have one, get on it.

To check a whole chicken for doneness, insert your thermometer into the thickest part of the inner thigh (between the leg and the breast, see here), making sure you are not hitting bone.

So there you have it!

You never have to suffer through another tough, dry, blah chicken. Nor do you need to worry about making your family sick- just allow for the appropriate resting time and you’re good to go.

Over and out.

Erin

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