This can be determined by the type of meat or using the thermometer.
How to determine the readiness of chicken using a thermometer
You will need a special culinary thermometer with a probe – a long needle. It is also called the thermal engine. This device greatly simplifies the process of cooking dishes (and not only chicken). For a more accurate result, it is better to choose a digital thermometer, but the mechanical one is suitable with the arrow.
Before checking, you need to calibrate the thermal submissions – so you will make sure that it gives accurate readings. To do this, fill the glass or jug with ice and cold water and mix thoroughly. Then place the needle there so that it does not touch the walls or bottom. Wait 30 seconds and, without removing, adjust the thermometer so that it shows 0 ° C.
In order to determine the readiness of the chicken, insert the probe into the thickest part of it. The tip of the needle should be approximately in the middle of this area. If the chicken is whole, usually pierce between the lower leg and the breast. Do not pierce the meat through and do not touch the bones.
Wait for the arrow or numbers on the device are stabilized. If the thermometer shows 74 ° C, then the chicken is ready.
If the temperature is less, the meat needs some more time to reach. If it is higher, then the chicken was prepared longer than the necessary.
What to buy
- Browin thermometer with an analog scale, 620 →
- Electronic thermal flaps CEM DT-131, 1 300 →
- TP -101 thermometer with a long probe and LCD display, 349 →
- Zigmund thermometer & Shtain with a large backlight screen and a remote sensor, 1,550 →
Now read 🔥
- How to buy during self -isolation
How to determine the readiness of chicken without special devices
It is quite easy to do according to the external and internal type of meat.
Touch the chicken
The finished meat will be soft, but elastic: when pressed with a finger, it should spring, that is, restore the form.
“Weigh” chicken
You do not need to do it. During cooking, the bird loses moisture and compresses. Take a closer look at the meat: it should decrease slightly in size.
And if you bake the chicken, at the bottom of the form there will remain juice, which was just lost due to cooking.
Cut the chicken
Cut the meat in the thickest place or next to the b1. From the inside it should be evenly white. Pinking chicken is still necessary for cooking.
In addition, if you start cutting the finished chicken or pierce with a fork, knife or toothpick, transparent juice will be released from it. If the chicken has not reached, the juice will be pinkish, that is, bloody.
How to determine the readiness of chicken using a thermometer
You will need a special culinary thermometer with a probe – a long needle. It is also called the thermal engine. This device greatly simplifies the process of cooking dishes (and not only chicken). For a more accurate result, it is better to choose a digital thermometer, but the mechanical one is suitable with the arrow.
Before checking, you need to calibrate the thermal submissions – so you will make sure that it gives accurate readings. To do this, fill the glass or jug with ice and cold water and mix thoroughly. Then place the needle there so that it does not touch the walls or bottom. Wait 30 seconds and, without removing, adjust the thermometer so that it shows 0 ° C.
In order to determine the readiness of the chicken, insert the probe into the thickest part of it. The tip of the needle should be approximately in the middle of this area. If the chicken is whole, usually pierce between the lower leg and the breast. Do not pierce the meat through and do not touch the bones.
Wait for the arrow or numbers on the device are stabilized. If the thermometer shows 74 ° C, then the chicken is ready.
If the temperature is less, the meat needs some more time to reach. If it is higher, then the chicken was prepared longer than the necessary.
What to buy
- Browin thermometer with an analog scale, 620 →
- Electronic thermal flaps CEM DT-131, 1 300 →
- TP -101 thermometer with a long probe and LCD display, 349 →
- Zigmund thermometer & Shtain with a large backlight screen and a remote sensor, 1,550 →
Now read 🔥
- How to buy during self -isolation
How to determine the readiness of chicken without special devices
It is quite easy to do according to the external and internal type of meat.
Touch the chicken
The finished meat will be soft, but elastic: when pressed with a finger, it should spring, that is, restore the form.
“Weigh” chicken
You do not need to do it. During cooking, the bird loses moisture and compresses. Take a closer look at the meat: it should decrease slightly in size.
And if you bake the chicken, at the bottom of the form there will remain juice, which was just lost due to cooking.
Cut the chicken
Cut the meat in the thickest place or next to the b1. From the inside it should be evenly white. Pinking chicken is still necessary for cooking.
In addition, if you start cutting the finished chicken or pierce with a fork, knife or toothpick, transparent juice will be released from it. If the chicken has not reached, the juice will be pinkish, that is, bloody.