Here I want to tell you about Chicken Doneness and Safety,
The absolute safety of food can never be assured, and mass production and wide distribution makes under-cooking any food somewhat risky.
But among poultry products is a special case, because sampling estimates that up to 25 percent, maybe even more, of supermarket birds contain the potentially harmful bacteria salmonella.
Salmonella is killed by cooking chicken until it is fully done. You can reliably judge this in two ways: The easiest and surest is to use an instant-read thermometer; poke it into the breast in two or three places (don’t touch the bone), then into the thigh (again, avoiding the bone), and, finally, if you’re cooking a whole bird, into the joint between the thigh and lower leg. I recommend an internal temperature of 165°F in all these places.
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