Canada, 3rd February 2021: The cooked chicken in Surrey has to reach the internal temperature of 165ºF to get properly cooked. It is not merely a suggestion; it is also an important a food safety issue, as the undercooked chicken causes the salmonella infection. It ensures the chicken reaches the proper internal temperature, which is vital to avoid foodborne illness.

Ways to make sure the cooked chicken to the right temperature:

To achieve the perfect internal temperature depends on more than just the cooking time and the cooking temperature. There are several ways one can cook chicken properly, it includes:

1. Temper the meat: One should bring the meat to room temperature throughout before cooking. The individual’s cuts of the bird should sit out for 20 minutes, and for a whole bird, it should be for an hour or so. The tempering helps in cooking, too, as the meat center is at room temperature rather than in a freezer. It will take less time for the center to reach the desired internal temperature.

2. Ensure that the oven is fully preheated before start: If one places the whole bird in the range before it is fully ready, cooking time might vary and could be more challenging to track. The chicken might also be cooked unevenly and potentially be dried in some areas and undercooked or uncooked in others.

3. Confirm that the oven is calibrated: Put the oven thermometer in the oven; it should be turned on, and check the thermometer's reading is the same as the reading on the oven dial. If it is not, one might need to get the oven serviced or adjusted while cooking accordingly.
4. Use of a meat thermometer: An instant-read thermometer will get one’s right away if one’s chicken had reached 165ºF.

Why is it important to give the rest time to chicken?

When the chicken is finished cooking in the oven or on the grill, it should get some additional time to rest before being served. The resting time allows the juice to be reabsorbed into the meat, helping the meat ensure it remains moist. Here are the useful tips from the chef that can learn to avoid drying it and create juicer, tastier dishes.

1. The different cuts of meat, cooking techniques, and chicken recipes will lengthen the resting time. The general rule to allow the chicken to rest is 10 -20 minutes.
2. The large cut of meats needs approximately 60 minutes to cook.
3. Chicken be rested under the aluminum foil to retain the heat.