You should really Temp your chickens to ensure they are reaching 190f internal temperature. If you have time you can cook it much longer at a lower temp and have less risk of burning or overcooking the outside, you can also have a pan with water in it in the oven to prevent drying out.
I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.
More than that and it’ll be as safe as before but dry*, even if cooked in liquid. Specially if you’re serving it as a fillet, like in the OP.
*the exception that proves the rule is if you’re going to shred it; then it’s fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.
isn’t 165 safe for poultry?
160f and it’ll self heat itself to 165f out of the oven
Yes it is, 190 is insane
I’m more worried about getting chickenella from salmon.
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Can we call them chicken tiddies instead of chicken breast?
Everything Japan is better, as proved by katana beating Western words 11 times out of 10, so…
Tori oppai!
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