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Chicken cooking rule
(lemm.ee)
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this post was submitted on 23 Jan 2024
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For those of us living after the 19th century 55 degrees is the amount of time to start killing pathogens, 60 ℃ needed to take 35 minutes, down to 14 minutes at 63 ℃, 66 ℃ is 5 min, 69 ℃ is 1 min, 72 ℃ is just half a minute, and 74 ℃ is instantaneous.
Probably worth adding that just putting a piece of chicken in the oven at 100 ℃ is obviously not going to kill all bacteria. It takes time for the heat to be transferred from the oven to the room-temperature (or colder) internals of the chicken.
I read this to mean the temperature using a meat thermometer, poking it in the thickest part.
Yeah exactly, that would be correct. The need to do something like that was what I was trying to point to.