Playing chicken comes easy to these cooks.
“I enjoy using chicken thighs when cooking because it’s a bit more forgiving than chicken breast,” Coleman added. “However, whichever cut of chicken you use, you can always stick a knife through to verify that the inside flesh is a grayish-white color.”
So, even if chicken anxiety kicks in while you’re at a restaurant, don’t hesitate to send your dish back to be fully cooked.Getty Images/iStockphoto, only 43% of restaurant “managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat.” The study confirmed that restaurant chicken preparation, “cooking practices and manager’s food safety knowledge need improvement.”
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