I used to be managing the barbecue final night time cooking hen breasts.
After all, earlier than they hit the grill, I had rigorously eliminated them from the plastic-covered tray from the shop, and positioned them right into a triple-strength plastic bag to marinate a bit. I washed my fingers and counters alongside the best way and dried all with paper towels.
I checked the grill temperature (over 400 °F (204.4 °C), and after rigorously eradicating the hen with tongs (which I washed earlier than reusing them), I watched them sizzle and waited for the proper time to examine the inner temperature.
After all, whereas I waited I stored considering how the chicken components have been doubtless teeming with each Salmonella and Campylobacter– don’t get me began on that – see my Petition to ban bugs from hen.
Properly, within the interim, along with good hygiene practices, please prepare dinner your meats throughly.
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Entire Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C)
Floor Meats 165 °F (73.9 °C)
All Poultry 165 °F (73.9 °C)
Floor Poultry 165 °F (73.9 °C)
Ham, contemporary or smoked (raw) 145 °F (62.8 °C)
Totally Cooked Ham 140 °F (60 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)
As Doug Powell says, “stick it in”