Fish and meat, chapter 11

Poultry

Chicken is the meat most of us cook most often, and most of us overcook it. Two numbers fix that. Thighs, legs and whole birds are safe and juicy at 74°C (165°F) in the thickest part, and dark meat gets better still up to about 85°C (185°F) as its connective tissue melts. Breast meat is leaner and dries out fast, so where this chapter says so you can pull it at 65°C (149°F) and let the resting heat carry it up; otherwise take it to 74°C. A cheap instant-read thermometer settles it. Salt ahead whenever you can: a few hours, or a night uncovered in the fridge, seasons the meat deeply and dries the skin so it crisps. Buy the best birds you can afford — slower-grown, air-chilled chickens have more flavor and less water. Duck breast is the exception here: treat it like steak.

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