And it doesn't matter how you cook it.
When using an instant-read thermometer, don’t rely on a reading taken from just one part of the chicken. Take the temperature in multiple spots to gauge doneness. “Bone doesn't channel heat as efficiently as flesh,” Morocco says, “because it is porous and those insulating air pockets inhibit heat transfer. So temp close to the bone, where the meat may take longer to reach the desired temperature, as well as near the edge,” making sure to get a reading from the thickest part of the meat.
It’s important to consider what type of meat you’re cooking: Is it bone-in? Boneless? A single chicken breast or a bunch of
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