Appreciation post: burned my roast chicken to a crisp last night and honestly? Better dry than undercooked

I had to pick between pulling the chicken at 145 degrees and hoping the dark meat finished cooking on the counter, or leaving it in until the breast was dry. I chose dry and let it go to 170 internal. Yeah the breast was tough but nobody got sick. My mom always said she'd rather eat a shoe than raw poultry. Anyone else side with overcooked over risking salmonella?

2 comments

2 Comments

finley_price2413d ago

Oh man, I've definitely served hockey pucks in the name of food safety.

kim.zara12d ago

@finley_price24 I'd rather eat a hockey puck than another dry chicken breast I nuked to 175 degrees just to be "safe" though. That's way past the safe temp anyway, 165 is plenty and it's way juicier. I used to go way overboard until I learned carryover cooking is a real thing too.