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Topic Title: new update on chicken recipes
Created on April 21, 2011 at 02:48 PM


. Ignore the Magic Number
A lot of cooks still aren’t aware that the folks at the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dry-as-cotton meat.) this just came out on the internet today. The new edition of the Holland Grill Family cookbook will reflect this change.


Well, I've been grilling chickens for 10 years on my old Holland Classic and 180 degrees in the breast gives me the juiciest chicken I've ever eaten. I like rare steaks but not rare birds.

Scott D

I posted before about this and 165 degrees is they key (5.4 seconds to be exact). I pull mine around 162 and they continue to cook to and above 165 degrees. All the bad stuff is gone and you will have the most succulent chicken breast ever! Tender and juicy, simply amazing. My boneless chicken breast with only a rub will rival any 4 star restaurant. Well according to my kids that is. :)