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Mar 14, 2010 03:03 PM

pop up timer on chicken didn't pop up

But I think the chicken is probably done. Are they sometimes defective? It was a huge chicken though.

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  1. Not only are they sometimes defective, they are nearly always inaccurate. Get yourself a good instant read thermometer. If those are too expensive, get a analog thermometer that reads a little slower but is still more accurate than the "buttons" the meat processing plants stick into their poultry (and some other meats)
    The USDA says that, to be safe for human consumption, chicken should be at a minimum internal temperature of 165 °F, as measured using a food thermometer. But it's certainly OK to cook chicken to a higher temperature if there's any doubt about its being done.
    To check the internal temperature, stick the probe of your thermometer into the area nearest the innermost part of the thigh and wing and the thickest part of the breast. Be careful not to allow the thermometer to make any firm contact with bones.

    2 Replies
    1. re: todao

      I always pull them out before cooking and never had a problem .I look for clear juices

      1. re: scunge

        Those things are a joke. Buy a quality digital probe thermometer. A whole roast chicken should be 185 Fahrenheit
        Clear juices and no pink

    2. If you wait until that thing pops up you will have cotton for breast meat.
      Clear juices are key. If it is a little underdone you can always put the sliced meat in the microwave for a moment or two.

      1. Like others have stated, the pop-ups do not activate until probably ~200 degrees, way to high for a moist piece of white meat. A real thermometer is the onloy way to go plus use your eyes for clear juices.

        1. I don't trust those things any further than I can throw a large Turkey. I use a Thermapen for fast accurate readings. Yes they are expensive. Its a Type K Thermocouple. IMHO the speed and accuracy are worth every penny.

          Whatever you use, you should check the accuracy against boiling water. To do this, you must know what temperature water boils at your altitude.