Oh, ground chicken. You sneaky little minx. It’s the same rule—165°F—but it’s trickier because the meat is all mixed up. You have to make sure every last crumb reaches that temp. No pink spots, no excuses. Cook it until it’s brown and crumbly, then check it in a few places. Better safe than sorry, or in this case, better safe than a horrible case of food poisoning on a Tuesday.
And for leftover chicken? Reheat it to 165°F too. Yes, even the pizza topping. Microwave it with a damp paper towel to keep it from turning into a rubber tire. You deserve better than dry leftovers.
How to Properly Cook Chicken | Manitoba Chicken
The Temperature Cheat Sheet (Because You’re Busy)
Okay, here’s your quick reminder for the next time you’re panicking over a pan: Whole chicken = 165°F in the thigh. Breasts = 165°F. Legs & thighs = 175-185°F. Wings = 165°F. Ground chicken = 165°F. See the pattern? 165°F is the VIP pass to dinner safety. Memorize it, tattoo it on your brain, or stick it on the fridge with a magnet shaped like a chicken.
One more thing: if you’re cooking a stuffed chicken (like a fancy roast), the stuffing must also hit 165°F. Don’t assume the chicken’s heat will magically save it. Check both, because stuffing is a sponge for bacteria. You’ve been warned.
