Short answer
Cook chicken to a safe finished internal temperature and confirm with a probe in the thickest part, away from bone. Whole birds and bone-in pieces often finish later near the thigh joint than the breast looks. Follow the stricter local food-safety guidance for mince, stuffed birds and vulnerable guests. Rest a few minutes after the safe finish so carryover settles; do not treat pink juices or a brown surface as a certificate. This atlas teaches probe habits — it is not a hygiene certificate.
Step by step
- Dry and portion — Pat the surface dry. Know whether you are cooking breast, thigh, wing or a whole bird — thickness changes time.
- Place the probe — Tip in the thickest muscle, not touching bone or the pan. On a whole bird, check the inner thigh as well as the breast.
- Hit the safe finish — Cook to the safe finished internal temperature your local guidance requires, then pull from heat.
- Rest, then serve — Rest briefly on a warm plate. Re-check if the piece is large; carryover still moves the number.
Local note
In English-speaking markets, packaged poultry often prints a safe-finish reminder — still verify with your probe at home.
Frequently asked questions
Is grey chicken always safe?
No. Grey or white meat can still be under in the thickest part. Only a probe reading answers the safety question.
Does this page issue an inspection certificate?
No. Temperatures here are teaching marks from the atlas. Follow local rules and your own thermometer.
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