Is this a good strategy to boiling, roasting, or barbequing chicken?!
what do you think of this strategy? Or do I risk getting food poisoning using this method
Answers: cook to an internal temperature to 155 or 158, then take it off heat because it will still cook for a little bit until it reaches 165. I find that if the internal temp goes above 165, it turns out fibery and tough. If it's 160-165, it's so very tender.
what do you think of this strategy? Or do I risk getting food poisoning using this method
You can usually count on the cooking temp going up 5 degrees - though sometimes it can be closer to 10. I usually take mine out around 158-160 and it's usually perfect. (I use an electronic probe thermometer which tends to be much more accurate than an instant read one, so that helps too!) So, definitely agree with taking it out around 158 or so - it's always worked for me! (and I haven't killed anyone yet! lol!)
Sear the outside first, that will retain the juices
Based on the method that you use, you should be fine getting 165 or lower. I don't think that you'll have much of a problem with food poisoning. In my own experience, I have often had to pull chicken off before it reaches 160 because the outside is clearly done. When I cut open the inside, the meat was done as well, although the thermometer didn't even reach 160.