Cooking chicken

[Anonymous No.16595073]

When i cook chicken it’s usually mince, sometimes breast. I cook it on the pan. What colour should the chicken be by the time I’ve finished cooking it? I try to cook it until it’s mostly orange/brown in colour. I never stop when it’s got the grey/white colour.

[Anonymous No.16595075]

>cooking by colour

[Anonymous No.16595678]

>>16595073
black

[Anonymous No.16595706]

>>16595073
Protip: look at the color of the meat juice

[Anonymous No.16595729]

>>16595073
Green

[Anonymous No.16595737]

>>16595073
Chicken juice should have the colour and viscosity of water. It should NOT be pink or slimy, that would mean it is undercooked. The chicken itself should be orange brown, yes, but it only turns brown because of the seasoning. Unseasoned chicken is white even when cooked so be certain you've seasoned the bitch properly(pro tip: don't worry about overseasoning it. If it looks like it needs more seasoning, it does.). Make sure your heat is good for the size of it. If you threw a fat fucking breast like your pic on the pan and turned the stove to 7, then the outside would be done waaaay before the inside so you would have to either turn down the heat or cut the breast into tendies.

[Anonymous No.16595847]

>>16595073
literally google safe internal temperature chicken
and look for any of your government websites
do not cook by color, thats cancer autistic
if u leave chicken on the counter for a few it will turn grayish, does not mean its been cooked for a single second or even close to being safe

[Anonymous No.16595866]

>>16595847
but that number is wrong. 145° and an 8 minute rest is recommended by thermopen, a major, us-based thermometer company, who would be sued into oblivion if that was dangerous

but the boomer run FDA still says 165°F, at which point, chicken breast is ruined.

https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/

[Anonymous No.16596102]

>>16595847
>if u leave chicken on the counter for a few it will turn grayish
no.