Mistake #1: "I’ll just cook it to 165°F on the stovetop and call it done!" That’s how you get a hockey puck.
Mistake #2: "I can’t afford a good thermometer." Yes, you can. A $15 instant-read thermometer will save you hundreds in ruined meals and shame.
Mistake #3: "I’ll just eyeball it." Your eyeballs are great for seeing memes, but they’re terrible at reading internal temps. Please, for the love of gravy, use a thermometer!
Chicken Internal Temp Chart: Safe Cooking Temperatures Guide
What About Leftovers?
If you’re reheating cold chicken, you want to get it back to 165°F. That’s safe zone for leftovers, too.
The microwave will dry it out, so add a splash of water or broth and cover it. It’s not a spa day, but it helps.
Or better yet, shred cold chicken into a salad or soup. Cold chicken is a terrific snack if it wasn’t overcooked in the first place.
