https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Fri, 10 Apr 2026 23:07:24 +0000 https://boards.hellobee.com/topic/cooking-chicken#post-720233 Tue, 16 Apr 2013 14:04:02 +0000 StbHisMrs 720233@https://boards.hellobee.com/ <p>I hate using a thermometer, it never works. I always cut it open to see if it's done, same with pork and steak. </p> https://boards.hellobee.com/topic/cooking-chicken#post-720109 Tue, 16 Apr 2013 13:25:00 +0000 MrsSCB 720109@https://boards.hellobee.com/ <p>@Pirouette: Haha, yeah I have to be really careful when I'm cooking to not let my chicken get dry because I'm paranoid. Then when DH does it I'm always like, "Are you SURE it's done enough?" :-) </p> https://boards.hellobee.com/topic/cooking-chicken#post-720016 Tue, 16 Apr 2013 12:54:59 +0000 Pirouette 720016@https://boards.hellobee.com/ <p>@MrsSCB: haha, he hasn't killed me yet!! I do think it looks fully cooked when i eat it, and i have a sensitive stomach so i'd know by now if it wasn't cooked enough. I just couldn't believe how laid back he was about the temp of chicken, i thought that was one of those "don't mess around" things! (apparently not, from the varied responses on this thread) :) </p> https://boards.hellobee.com/topic/cooking-chicken#post-719937 Tue, 16 Apr 2013 12:37:04 +0000 BabyBoecksMom 719937@https://boards.hellobee.com/ <p>@Pirouette: I second what @MrsSCB said. </p> https://boards.hellobee.com/topic/cooking-chicken#post-719876 Tue, 16 Apr 2013 12:16:46 +0000 purrpletulips 719876@https://boards.hellobee.com/ <p>DH and I also argue over the best way to cook chicken. He prefers to bake it under foil (and thus the skin is soggy), I like to cook it uncovered so the skin is crispy but then he insists the meat is dry. </p> https://boards.hellobee.com/topic/cooking-chicken#post-719870 Tue, 16 Apr 2013 12:15:18 +0000 plantains 719870@https://boards.hellobee.com/ <p>Dry chicken is the worst. I usually just time it depending on the weight and then check to see if the juices run clear. </p> https://boards.hellobee.com/topic/cooking-chicken#post-719866 Tue, 16 Apr 2013 12:13:29 +0000 MrsSCB 719866@https://boards.hellobee.com/ <p>I honestly don't know the correct temp for a roasted chicken because I don't really roast whole chickens, haha, but I will say that I wouldn't worry too much about having eaten chickens your husband has cooked in the past. The nice thing about chicken is, you can pretty much tell by looking at it if it's done. If it's pink, don't eat it, but if it's white all the way through then you should be in the clear! As long as the chicken he's made has looked/tasted done to you I think you're fine :-) </p> https://boards.hellobee.com/topic/cooking-chicken#post-719851 Tue, 16 Apr 2013 12:09:18 +0000 Pirouette 719851@https://boards.hellobee.com/ <p>@purrpletulips: i'm so glad i'm not alone! haha </p> https://boards.hellobee.com/topic/cooking-chicken#post-719848 Tue, 16 Apr 2013 12:08:30 +0000 blackbird 719848@https://boards.hellobee.com/ <p>I would also pull it a little early and let it rest until the temp rises! Tent it so it stays moist! </p> https://boards.hellobee.com/topic/cooking-chicken#post-719841 Tue, 16 Apr 2013 12:07:04 +0000 HabesBabe 719841@https://boards.hellobee.com/ <p>I usually undercook because of the carryover, and because I hate dry chicken. Some of my favorite dishes has pretty borderline cooked chicken (Hainanese chicken rice, for one). </p> https://boards.hellobee.com/topic/cooking-chicken#post-719700 Tue, 16 Apr 2013 11:26:17 +0000 purrpletulips 719700@https://boards.hellobee.com/ <p>DH and I have this argument all the time. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717935 Mon, 15 Apr 2013 16:49:57 +0000 kjpugs 717935@https://boards.hellobee.com/ <p>@Pirouette: he was the chicken station at his last restaurant so I trust him! Haha </p> https://boards.hellobee.com/topic/cooking-chicken#post-717928 Mon, 15 Apr 2013 16:41:33 +0000 Pirouette 717928@https://boards.hellobee.com/ <p>@kjpugs: HA! so a real chef says it will increase by 10 degrees as it rests...hmm, maybe my DH is smarter than i thought ;) thanks mr. kjpugs! </p> https://boards.hellobee.com/topic/cooking-chicken#post-717897 Mon, 15 Apr 2013 16:23:50 +0000 kjpugs 717897@https://boards.hellobee.com/ <p>@Pirouette: cracking up at his response bc it was the exact temps we talked about: ps clearly you all are "my friends" </p> [attach=2870/13/mlbffr.600x543.image.jpg] https://boards.hellobee.com/topic/cooking-chicken#post-717703 Mon, 15 Apr 2013 15:13:48 +0000 heartonastring 717703@https://boards.hellobee.com/ <p>165 is correct, but agree with others who said that it continues to cook while it's resting. I would take it out before it reaches 165 and just ensure that it gets that high (in the thickest part of the leg) while it rests. You can also check by ensuring the juices run clear. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717676 Mon, 15 Apr 2013 15:06:43 +0000 Pirouette 717676@https://boards.hellobee.com/ <p>@kjpugs: ooh totally interested to hear chef input! </p> https://boards.hellobee.com/topic/cooking-chicken#post-717668 Mon, 15 Apr 2013 15:04:24 +0000 MrsH 717668@https://boards.hellobee.com/ <p>I make sure it reaches 165 with carryover cooking. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717663 Mon, 15 Apr 2013 15:03:07 +0000 regberadaisy 717663@https://boards.hellobee.com/ <p>We let all our meat rest and yes the internal temp does rise as it's resting. But when we're roasting a chicken we always roast to 165. As far as boobs my husband grills to feel and it is never pink. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717650 Mon, 15 Apr 2013 15:01:12 +0000 kjpugs 717650@https://boards.hellobee.com/ <p>I think a lot of the time the temperature rises a bit when it rests after, like if you pull out at 165 it might go up to 170 while resting. That's why you never cut meat right out of the oven, because it is still steaming and settling inside. I will ask my chef hubby what's right when he's home tonight :) </p> https://boards.hellobee.com/topic/cooking-chicken#post-717636 Mon, 15 Apr 2013 14:58:22 +0000 Mrsbells 717636@https://boards.hellobee.com/ <p>I cook it till it is well done, you can tell buy cutting into it </p> https://boards.hellobee.com/topic/cooking-chicken#post-717621 Mon, 15 Apr 2013 14:54:44 +0000 Pirouette 717621@https://boards.hellobee.com/ <p>@swurlygurl: ha, I know. i'm trying to get better about it, but chicken i just don't take risks. </p> <p>@FutureMrsMcK: i think i could get behind that, he said that if you cook it to 165 and it continues to cook as it cools it ends up at 170. so 160 MIGHT be ok...but no less than that!</p> <p>@regberadaisy: I know right?! </p> https://boards.hellobee.com/topic/cooking-chicken#post-717600 Mon, 15 Apr 2013 14:50:27 +0000 regberadaisy 717600@https://boards.hellobee.com/ <p>@Pirouette: 165! We NEVER mess around with poultry! </p> https://boards.hellobee.com/topic/cooking-chicken#post-717599 Mon, 15 Apr 2013 14:50:19 +0000 lovehoneybee 717599@https://boards.hellobee.com/ <p>I usually cook it to 160 and let it sit for a few minutes. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717596 Mon, 15 Apr 2013 14:50:09 +0000 ShootingStar 717596@https://boards.hellobee.com/ <p>I think it's 165. We roast chickens practically every weekend and they're never dry unless we leave them in too long after the popper's gone off. Oh, and we always buy the kind with the popper so it's easy to see it's done. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717591 Mon, 15 Apr 2013 14:48:36 +0000 swurlygurl 717591@https://boards.hellobee.com/ <p>Oh dear...<br /> I don't know - I just always overcook all meat because I'm so paranoid. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717586 Mon, 15 Apr 2013 14:46:42 +0000 heffalump 717586@https://boards.hellobee.com/ <p>I have no idea. I just cook it for however long my recipe tells me to, then I cut it open to make sure it looks right. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717581 Mon, 15 Apr 2013 14:44:37 +0000 Dandelion 717581@https://boards.hellobee.com/ <p>I'm pretty sure it's 165...but I don't have a meat thermometer, so I cook it until I think it looks done, lol. </p> https://boards.hellobee.com/topic/cooking-chicken#post-717568 Mon, 15 Apr 2013 14:40:45 +0000 Pirouette 717568@https://boards.hellobee.com/ <p>So DH and I were roasting a whole chicken last night, and we usually share the cooking duties. We make whole chicken a lot on Sundays, because i like to have leftovers for my lunches during the week.</p> <p>Anyway, he checks the temp last night and says "Great, 150, it's just about done!" and I said "huh? it has to be 165!" I ALWAYS cook chicken to 165, it's the only food i'm completely paranoid about undercooking. So he says, no i always cook it to 155 because if you cook it to 165 it's too dry. My jaw dropped...have i been eating unsafe chicken all this time? I stared him down and he said "oh right, we can't mess around with you now that you're pregnant" and put it back in for a little while for me, but I was stunned.</p> <p>Please tell me I'm not crazy...aren't you supposed to cook chicken to 165 under any circumstances?! Or have i been paranoid all this time (and torturing my DH with overly dry chicken!)? </p>