by 3 hours ago
ANSWERS: 4
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Yes insert a meat thermometer into the thickest part of the thigh muscle being carefull not to take the temperature at the bone. Poultry will be cooked and safe at 160 degrees F, but you may prefer the taste and texture at up to 180 degrees F. The point is, Buy a meat thermometer (they're like $5) and don't cut open the bird until you get it to the table.
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try pushing a skewer or fork into the flesh if the juices run cllear out of the hole its cooked. If blood comes out it still needs more time. Also the way the skewer or fork feels as you push it into the flesh raw meat is less firm than cooked so it will be easier to push in and draw out if cooked
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You can flex the legs to make sure the chicken is cooked but much it's safer and more accurate to use a meat thermometer. Insert the thermometer in the inner thigh area near the breast of the bird, but not touching bone. 180° F for whole chicken or turkey. Make sure to use an instant-read meat thermometer that isn't left in the chicken.
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Grab hold of the chicken and take a bite out of it. If it's really chewy and bloody then swallow the piece you have and put the rest in the microwave and nuke it for a few minutes. That should finish her off and kill anything that might make you sick. Make sure you wipe your hands on your pants or shirt to get rid of any germs and dirt.
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