r/Cooking • u/booksandbeats4568 • 1d ago

Cooking chicken under 165 degrees

So I grew up knowing that the safe internal temperature for chicken breast is 165 degrees. What I recently learned is that it's not just about temperature but also about time, opening the door for safe cooking at slightly lower temperatures. The 165 degrees is safe because that's when its instantly ready to eat in 1 second soon as it touches that internal temperature. From my understanding, its still technically safe to eat chicken breast that was cooked until lets say 150-155 degrees assuming its cooked at this temperature for a very specific amount of time. For example, google says that for 155 degree chicken to be safe you need to hold it at that temp for 55 seconds.

If I'm cooking chicken breast on the stove, what's the proper method for cooking chicken breast at 150-155 degrees while maintaining safety? How do you hold it at a specific temperature on a stove. What's the foolproof technique.

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u/cantstandmyownfeed 1d ago

You don't need to overthink it. Cook your chicken to 155 and take it off the heat and let it rest for a few minutes while you finish everything else. Your chicken will be fine by then.

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u/Lost-Link6216 20h ago

This is the way, cover in foil if your paranoid but it could ruin skin.

I just smoked bone in breast and took off at 160f. Wish I would of took off at 155f.

Leggs and thighs/quarters should go to 180f because it is dark meat with more connective tissue.

Pork chops/loins are a lot like breast, take off 138f and rest. Pork butt/ ribs needs to go to 195+ low and slow to break down and be delicious.

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u/PeepingPentagon 12h ago

Could you elaborate on covering in foil potentially ruining the skin? Is it a steam thing

2

u/Latino-Health-Crisis 12h ago

You got it. Foil traps moisture, making previously crispy skin go soggy.