How do I make sure my chicken is not pink on the indside, without cutting it?!


Question: It's true it may lose a little juice, but by stabbing it with a fork tine the little juice that does come should be clear if done, If pink it's not done.


Answers: It's true it may lose a little juice, but by stabbing it with a fork tine the little juice that does come should be clear if done, If pink it's not done.

use a meat thermometer if it reads 170 then its not pink.

how about a meat thermometer?

I've stuck mine with a fork or the tip of a pointed knive to see if the juices are clear or not (they should be). A little juice comes out but not a lot really. Rather lose a little juice than get sick eating underdone chicken.

if it's boneless usually 20 minutes of cooking it and it will be thoroughly cooked through. especially if you keep a lid on your frying pan if you do jab or cut into it it should stay really juicy.

if you're talking breasts...don't worry about cutting it as there won't be any juices anyway...and if you want it to be secret cut the underside of the chik...the one you won't see......the touch test is a pretty good one too with practise....if there is no tenderness it's usually done...but don't take a chance....if it's a whole chicken...wiggle the leg if it feels like easily popping out your chick is most likely done...but you can still cut it a bit if you wish ...poultry is usually dry when cooked so don't worry about juices...that's beef you're thinking of where there is blood involved to establish juiciness. good luck.





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