Test Kitchen tips: Testing chicken for doneness

Sept. 30, 2011 7:30 AM PT

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

You’re roasting a chicken in the oven, and while it may look like it’s ready to eat, you have no idea if it’s actually done. What do you do?

There are a few simple ways to test for doneness:

Grab the end of the drumstick and twist it slightly; if the meat is done, the bone should twist easily at the knee.
Check the juices: If the chicken is done, they will run clear (if they are still pink, the chicken needs to cook longer).
Feel to make sure the meat is firm, and check with a knife to see that the meat is no longer pink.
Check with a thermometer: This is the most foolproof way; a chicken is done when a thermometer reaches at least 165 degrees. Slide the thermometer into the hip meat, in between the leg and breast; make sure the thermometer does not touch the bone, as this will give an artificially high reading (the bones heat faster than the meat).

These tips are not only good for chicken; they’ll work with all poultry. And Thanksgiving will be here before you know it....

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.