Do you "clean" your chicken?

[8mpg]

Just going to throw this in there...

If you cook meat at a lower temperature for a longer time, you can "undercook" your meat and not worry. Sous vide is a great way to to this

[bcoop]

in other words

people are stupid, make sure they over cook it.

Exactly. That, and *most* kitchen thermometers are shit and inaccurate, never calibrated, etc.

[stangin4lyfe]

Not getting at anything. You said it dies off at 160, which is wrong. Salmonella and the vast majority of pathogens die at 122.

Yes, CDC says you should cook chicken to 165, but a) there are other factors at play and b) they're going overboard. Like when I tell someone something needs to be done daily. It doesn't necessarily need to be done daily, but I tell them daily hoping it gets done once a week.

I agree, I should have reworded my first post but I did say "160 or so".
I thought it started around 145 but did not know it started that low(122).
I usually pull them around 160 or so and I prepare and eat chicken on a daily basis, never had one single issue.
Believe it or not, I do appreciate your insight, I have learned a lot from you.

[beefed88]

My guess is that most people are getting sick from cross contamination not from the cooking process.

[bcoop]

For what it is worth - I don't cook chicken to 165. I hover around the 145-150 range. Oh noes, the whorerrr!


That said, some people don't like it.

[mstng86]

For what it is worth - I don't cook chicken to 165. I hover around the 145-150 range. Oh noes, the whorerrr!


That said, some people don't like it.

Are you doing breasts or bone in chicken like that?

Doesn't it get a little red near the bone at that temp?

[bcoop]

Are you doing breasts or bone in chicken like that?

Doesn't it get a little red near the bone at that temp?

Breasts. Bone in I cook all the way, temp varies too much from one spot to the next so I play it safe.

[mstng86]

Breasts. Bone in I cook all the way, temp varies too much from one spot to the next so I play it safe.

ahh, I can understand that then. Breasts get really dry at 160.

[stangin4lyfe]

ahh, I can understand that then. Breasts get really dry at 160.

Try a brine or liquid marinades

[mstng86]

Try a brine or liquid marinades

Oh I brine when I have the time, which is not very often.

Its just easier to just dry rub and cook.

[Grimpala]

Since we got a bunch of PhD Chicken fuckers in here... What are the thoughts on my method?

Take 4 - 5 frozen brestesess out of the bag, place in glass dish then smother in whatever marinade I might be using that day then cover it and put it in the fridge to thaw all day. then grill til done and enjoy.

[orphan Shelby]

I started cooking regularly this year and I clean the chickens etc. But do you guys really cook with a thermometer? I cook it til seems right. Always been good so far.

[mstng86]

I started cooking regularly this year and I clean the chickens etc. But do you guys really cook with a thermometer? I cook it til seems right. Always been good so far.

I do with any poultry.

Nothing else really

[Ruffdaddy]

Just in case anyone doesnt already know...122 does NOT mean nearly all bacteria is killed. 122 for a duration of 2 hours does. Theyre recommending 160 because it only takes 14 seconds to kill nearly all the bacteria at that temp. 148 is a few minutes to kill all salmonella.

I only use a thermometer for bone in poultry and smoking meat.

[jefehbk]

I'm more curios if the O.P. is using Dawn or Palmolive to clean a chicken