Be sure chicken is cooked completely to eliminate the chance of foodborne illness. Check the internal temperature with a meat thermometer in several locations to ensure doneness. Internal temperature should be a minimum of 72°C when checked in breast area and a minimum of 74°C when checked in the thigh area. If a meat thermometer is not available, check for doneness by piercing the breast and thigh with a fork and be sure the juices run clear.
If cooking a chicken that has been stuffed, be sure to check the stuffing for doneness. It should reach an internal temperature of 72°C. Do not stuff until just before cooking and remove immediately once it is done. It is recommended that stuffing be cooked outside the chicken in a separate dish to reduce the risk of bacteria growth.
Do not partially cook chicken and then store to complete cooking at a later time. The chicken should be cooked completely. For more information on the temperature for proper doneness, look at checking doneness under the chicken cooking guide.
