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Is it done? How to Test your Chicken for Doneness!

Is it done? How to Test your Chicken for Doneness!

How do I know if Chicken is Cooked?  

Arguably chicken is one of the most popular protein choices available.  It is so versatile as it can be prepared in countless ways, from grilling and roasting to frying and poaching. It is mild in flavour and does an amazing job of becoming  a versatile base for different flavor profiles, from spicy to savory to sweet.

Not only does it adapt to flavour, because chicken is made up of several different muscle groups, it has a lot of versatility when it comes to cooking methods.  Chicken, in general, is quick cooking.  It's naturally tender (unless you're working with a heritage breed type!) and works well with high-heat cooking.  

Buying your chicken from a busy, local butcher shop, such as Fore Quarter Butcher Shop ensures you're starting with the best quality, tender chicken.  

But how do you know when it is done???  Unlike beef (and sometimes pork) we need to ensure that chicken is cooked through completely before serving.  We want it well done, but also done well (read: not dry!). 

Here are some go-to methods for knowing when chicken is cooked to perfection, broken down by the various parts of the chicken, from breast to wings.    

How to know when Chicken Breasts are done: 

We'll start with the most popular, and often over-cooked, boneless, skinless chicken breast.   Our go-to method with this smaller, ultra-lean cut is the touch test: Fully cooked chicken should feel firm to the touch.  We often will equate the feel of perfectly cooked chicken breast to how it feels between your thumb and index finger when you make a fist.   Firmly press on the thickest part of the chicken breast, and do the same on your fist.   If the chicken feels rubbery or mushy, it will need more cooking time.  

 

Next, using a meat thermometer, like this one to test for doneness.  The chicken is done when it reaches an internal temperature of 165°F (75°C).   

Now there are two common households methods that work, but we don't often recommend: the juice test and colour test. Pierce the chicken with a fork or knife in the thickest part.  If the juices run clear, the chicken is likely done.  If the juices are pink or red, it needs more time.   In other words, the meat should be white, with no pinkness, and the juices should run clear.   We try to avoid cutting into chicken breast meat so that it doesn't dry out, but as a last resort, better safe than sorry!   

If choosing bone-in, skin-on chicken breasts, the timing will be longer, but, even if you don't eat the skin, your results will be juicier as the skin protects the lean meat while it cooks!  

How to know when Chicken Thighs are done: 

The good news here with either boneless, skinless or bone-in, skin-on chicken thighs, is that slightly overcooking them is actually a good thing.   In other words, for extra tenderness, especially with bone-in thighs, you can cook them until they reach 175°F to 185°F (80°C to 85°C).   

We can use the other methods as per above (firm test, juice test) as well.   But when it comes to chicken thighs, we also have another indicator of doneness that we don't get with skinless breasts: colour.  Whether roasting, grilling or sauteing, chicken thighs will get nice and golden because of their extra fat content.   

Chicken thighs contain more fat and connective tissue than chicken breast, therefore cooking them longer (ie after they are technically cooked through) will help to get them nice and tender.   

How to know when Chicken Wings are done: 

Test the doneness of chicken wings in very much the same way as chicken thighs, with one exception!   We've now got bones here to deal with:  

  • Fully cooked wings will feel firm but still have some flexibility in the joints.
  • If the joint feels too stiff or the meat is difficult to move, they may be overcooked
  • We definitely want to see clear juices closest to the bone.   
  • Still look for deep golden brown colour, and cooking a little longer to ensure tenderness. 

    • How to know when Whole Chicken is done: 

    Roasting whole chicken (or grilling!) is economical, delicious, and provides something for everyone!  We love our 1-hour, high-heat roasted chicken (it's just that, a whole chicken, salted and roasted for 1 hour at 450F) and we know it's done by colour, clear juices and when the leg joint is quite loose.  

    The Leg Test:  Gently wiggle the leg of the chicken. If the chicken is fully cooked, the leg should move easily, and the joint should feel loose.If the leg resists movement or feels tight, the chicken may need more time to cook.

    However, getting to know the doneness of a whole bird just by colour and feel alone does take practice.   This is when we do grab for our thermometer, and here you've got two places to temp:  Insert a meat thermometer into the thickest part of the breast and the thickest part of the thigh, avoiding the bone.The chicken is done when both areas reach an internal temperature of 165°F (75°C).   Make sure to check both the breast and the thigh, as the thigh usually takes longer to cook.

     

    Are you getting hungry yet?  Ready to get cooking?   
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