Chicken-Cooking

Internal
Temperature

Boneless, skinless breast

165°F (74°C)

Boneless, skinless thigh

165°F (74°C)

Bone-in breast

165°F (74°C)

Bone-in legs-Bone-in Thighs
Bone-in drumsticks

165°F (74°C)

Ground chicken patties

165°F (74°C)

Chicken Legquarters

165°F (74°C)

Whole chicken – unstuffed

185°F (85°C)

Grill

Product

Internal
Temperature

Boneless, skinless breast

165°F (74°C)

Boneless, skinless thigh

165°F (74°C)

Bone-in breast

165°F (74°C)

Bone-in legs-Bone-in Thighs
Bone-in drumsticks

165°F (74°C)

Ground chicken patties

165°F (74°C)

Chicken Legquarters

165°F (74°C)

Whole chicken

185°F (85°C)

Pan

Product

Internal
Temperature

Boneless, skinless breast

165°F (74°C)

Boneless, skinless thigh

165°F (74°C)

Bone-in breast

165°F (74°C)

Bone-in legs-Bone-in Thighs
Bone-in drumsticks

165°F (74°C)

Ground chicken patties

165°F (74°C)

Chicken Legquarters

165°F (74°C)

Whole chicken

185°F (85°C)

 

DRY HEAT

Roasting
Roasting is to cook foods by surrounding them in dry heat usually in an oven or by spit roasting over an open fire or on an outdoor grill.

Broiling
Broiling is to cook foods at a high temperature with an overhead heat source, four to six inches below the heat source. meat is usually only turned once during cooking


Sauteing
Sauteing is to cook fast in a small amount of fat. The pan should be preheated to allow the food to be seared quickly.

Baking

In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food the make it get cooked.

MOIST HEAT
Boiling
Boiling is cooking in liquid at 212 °F at sea level. The liquid may be water, a seasoned liquid, wine, stock, or a mixture
Simmering
to 205 Simmering is cooking in a liquid just below the boiling point.  The temperature of the liquid is 185 °F°F
Poaching
Poaching is to cook in a liquid that is not actually bubbling at 165°F to 180 °F It is usually used to cook delicate foods such as fish and eggs.

Stewing

In the process of cooking using the stewing method food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot with pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner.