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What internal temperature is chicken safe to eat at?

worked example · Europe · Deep litter · Ross 308 · 1 bird

Chicken is safe to eat when its thickest parts reach 74°C. USDA FSIS and national food safety guidance recommend checking with a food thermometer: for a whole bird, check the thickest part of the breast and the innermost thigh, keeping the probe away from bone.

For the home cook in the Europe/UK example, an ambient temperature of 17°C does not change that cooking target. Whether roasting a whole chicken or cooking separate pieces, check the meat itself rather than relying on oven temperature or cooking time alone.

Colour and juices are not reliable safety tests. Chicken can remain pink near the bone after reaching a safe temperature, while clear juices can appear before it is safe. After a whole bird reaches 74°C, rest it for 10 to 20 minutes so temperatures even out and juices settle.

Do not wash raw chicken, because splashes can spread bacteria around the kitchen. Keep raw poultry and its juices away from ready-to-eat food, and cool leftovers promptly, refrigerating them within about two hours.

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Field guidance, not veterinary diagnosis. Broiler.ai is a global platform; the regional prices in the worked example are planning defaults you should replace with your own. Updated September 19, 2026.