You’ve heard it before: “Cook it until the juices run clear.” Stop. That’s a myth as outdated as dial-up internet. Color is not a reliable indicator of doneness. A bird can look golden on the outside and still be raw in the middle, or it can look pink and be perfectly safe (thanks to myoglobin and cooking methods like smoking).
Trust science, not sight. Your thermometer is your best friend now. Embrace it.
Chicken Internal Temp: The Secret to Safe, Perfect Chicken - Foodiosity
Let’s Talk Leftovers
Okay, so you nailed the cook. But what about reheating? Same rule applies: bring leftovers back to 165°F for safety. Use a microwave-safe cover to trap steam, and check the center. Voila—last night’s roast chicken is today’s triumphant lunch.
And don’t forget: cooked poultry stays safe in the fridge for 3–4 days. After that? Freeze it. Future-You will be grateful.
