Nutrition Q & A
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When cooking chicken and other poultry, use a food thermometer to measure the internal temperature and determine doneness. Chicken and other poultry should be heated to an internal temperature of 165 degrees Fahrenheit.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs and wings should be cooked until they reach a safe minimum internal temperature of 165 degrees Fahrenheit.
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