I've always taken the chicken out of the oven when it reaches 165 degrees...but someone told me 175 is correct. Wouldn't 175 be very dry? Any opinions?
i usually aim for 160 at the deepest part of the thigh. take the temp in a couple of different places to make sure. 175 is high.
The bugs are all dead at 150º, so anything beyond that is a matter of taste. As long as it's not bloody, I'll eat it.
If you've always done this... and you like the way it tastes and how well it's done.
And no one has ever gotten sick.
Then don't worry about what "someone" says ; )
You are right fauchon. As long as you cover it and let it sit for 20 to 30 min. the internal temperature will rise.
175 has always worked for me.
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