No matter what type you use, you want to insert the food thermometer into the thickest part of the chicken meat. When using an oven-going thermometer, it’s a good idea to push it in just a little further after you take the chicken out of the oven, to double check that the meat is cooked evenly.

What thermometer would you use for chicken?

A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat.

Can I use a steak thermometer for chicken?

For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone.

How do you check a chicken with a meat thermometer?

For the most accurate results, check your chicken with a meat thermometer. Examine the chicken and find the point where its legs attach to its body. There should be an area where the leg is visibly different from the body but still attached to the body by a piece of skin.

How do you take a chicken’s temperature?

Plunge your thermometer through the skin attaching the chicken’s leg to its body. This should result in your thermometer being partially buried in the chicken’s thigh meat.

What happens if you stick a thermometer in a chicken egg?

Sticking a thermometer through the hole can kill you if you don’t have the sensor right at the level of the middle of the egg, as that height is going to be a totally different temp than what you need to measure.

How do you know when chicken is done cooking?

Read the temperature on the thermometer when it stops rising. If the thermometer reads under 165 degrees F, continue cooking the chicken. Anything under 165 degrees is not safe, according to the United States Department of Agriculture Food Safety and Inspection Service.