Undercooking meat, poultry and some other foods can be dangerous. Raw meat and poultry can contain harmful bacteria, including Salmonella, Listeria, Campylobacter and E. coli that can cause serious food poisoning.
Good news! These harmful microorganisms can be killed by cooking food to the correct temperature.
One way is to cook chicken right through to the centre. No pink should be visible and juices should run clear. We don't like this method. Sometimes chicken can be naturally pink and still safe to eat - especially around joints. Also, what might be 'clear' juices to one person, may be interpreted differently by another.
The ONLY way to be sure is to use a high quality digital food thermometer. We have done a comprehensive review on our favourite - the Thermapen MK 4
At Brookes Kitchen, we use the term 'Chicken Heaven' to describe chicken that has reached that magic internal cooked temperature of 74ºC (165ºF), and is juicy and succulent. It's easy - and all too common to overcook chicken out of fear of undercooking. Using a digital food thermometer will set you on the path to your own Chicken Heaven.