Very informative; thank you for posting this video. I was impressed with the presenter's speech. Very clear, not "ums" or pauses and obviously she knows her "product".
Why do you say 180F? The Food & Safety Administration says 165F, but most people I know measure between the thigh and breast. I was told by one person that the safe temperature is actually 160, but most people like the texture of dark meat at 180, so the 165 temp is a compromise - to bring some texture to the dark meat while not drying out the white meat.
I take mine out of the oven at 165, then I wrap in foil, and let sit to finish cooking, and seal in those juices, and your right, the final temps are around 170-175.
Very informative; thank you for posting this video. I was impressed with the presenter's speech. Very clear, not "ums" or pauses and obviously she knows her "product".
Thanks for telling me where to stick it!
Thanks for the explanation - I'll try it out!
wow I love your house
Why do you say 180F? The Food & Safety Administration says 165F, but most people I know measure between the thigh and breast. I was told by one person that the safe temperature is actually 160, but most people like the texture of dark meat at 180, so the 165 temp is a compromise - to bring some texture to the dark meat while not drying out the white meat.
do you cook it to 170 or 180 deg? .. the video shows 180 but above it says 170
165 is the proper internal temps for chicken......but hey, she tried!! :)
You're right. Health Canada says 165F is minimum for chicken pieces BUT you get a better eating experience at 170F.
I take mine out of the oven at 165, then I wrap in foil, and let sit to finish cooking, and seal in those juices, and your right, the final temps are around 170-175.
This should be called how to use a thermometer -.-