An instant-read thermometer is a fantastic tool to keep in your kitchen. It lets you determine whether your food is cooked properly, and it does so reliably and safely. However, if you are not measuring the temperature properly, you may run into problems when measuring temperature.

You may already know from our cooking time chart that chicken pieces need to be cooked to an internal temperature of 165º F (74º C), and whole chicken needs to be cooked to an internal temperature of 185º F (85º C). However, if you are not measuring the temperature properly, you may run into undercooked chicken. Be sure that you measure temperature in the thickest part of the meat, as it will take the longest to cook. Make sure that the temperature probe is partially inserted int the meat - if the probe goes through a chicken breast to touch the pan, the temperature may read higher than it actually is. Similarly, when measuring the internal temperature of a whole bird, make sure to insert the probe properly. There will be steam in the chicken’s cavity, which can disrupt the temperature reading. Check out our video here to see how to properly measure the temperature of a whole chicken.

If you doubt the accuracy of your thermometer, pierce the chicken with a fork. If it is fully cooked, juices will run clear. You can test the accuracy of your thermometer by simply boiling a pot of water and taking the boiling water’s temperature. If it reads anything other than 212º F (100º C), it may be time to invest in a new thermometer.

Once your chicken reaches the correct internal temperature, it will need to rest before being cut. Remove the chicken from the heat and set on a cutting board or other surface. Tent the chicken with aluminum foil to keep it from cooling too much as it rests. Let the meat rest for 5 to 20 minutes before cutting into it. The larger the piece of meat, the longer it will need to rest. This resting time lets all the flavourful juices redistribute. If you cut into the chicken without letting it rest, the juices will run all over the cutting board, leaching moisture and flavour from the chicken. After resting, cut into the chicken and serve. Properly cooked chicken will show uniform texture and be no longer pink inside.

These techniques will let you cook perfect chicken, every time, without overcooking or drying out. A thermometer is a vital tool to have at your disposal, letting you hone your kitchen skills to become a better cook.