When working with chicken it is essential that proper handling and storage is used to ensure safety. You cannot see the harmful bacteria on the chicken so you must handle it as if it is present. Salmonella is a bacteria that can cause foodborne illness and is sometimes found on chicken. Follow the guidelines below to ensure safety against foodborne illnesses when handling chicken.

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 170°F when checked in breast area and a minimum of 175°F 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 165°F. 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. Shown below are the temperatures chicken should reach for proper doneness.