Il nest pas facile de bien cuire un poulet tout en le gardant juteux et savoureux. Deux risques déchec existent. Un poulet insuffisamment cuit peut entraîner des maladies dorigine alimentaire comme la diarrhée et des ballonnements. À linverse, un poulet trop cuit a un goût très sec et difficile à mâcher. Alors, comment garantir que votre poulet cuit soit propre à la consommation tout en restant délicieux ? La solution réside dans un ustensile de cuisine simple : un thermomètre à viande .
Et pourtant, une question importante demeure : une fois que vous avez un thermomètre à viande en main, où le placer dans un poulet pour obtenir les meilleurs résultats ? Pour répondre à cette question, nous vous expliquons comment utiliser au mieux un thermomètre à viande et cuire le poulet à la bonne température. Que vous rôtissiez du poulet pour une réunion de famille ou cuisse de poulet grillée pour un barbecue dété, savoir où placer le thermomètre dans le poulet est la clé pour préparer un plat de poulet parfait.
Where Do You Put the Internal Thermometer in a Chicken?
Cooking chicken properly is crucial for food safety. Undercooked chicken can contain harmful bacteria that cause foodborne illness. Using an instant-read thermometer is the best way to ensure chicken reaches a safe internal temperature. But where exactly should you insert the thermometer probe? Here is a detailed guide on thermometer placement for optimal results.
The Most Accurate Location
For whole chickens and bone-in pieces like chicken breasts, the best place to put an instant-read thermometer is in the thickest part of the meat, away from the bones.
The thickest area of a whole chicken is typically the inner thigh, near the breast. For bone-in breasts, insert the thermometer probe into the thickest section of the breast, away from the rib bones.
The probe should be fully inserted into the meatiest part of the body and not touch any bones. Bones conduct heat differently and will give an inaccurate reading.
Tips for Whole Chickens
When you’re cooking a whole bird, it’s best to check the temperature in a few different places. Here are some tips:
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Put the probe of the instant-read thermometer into the thickest part of the thigh, close to the breast. Make sure your body is between your thigh and leg bones.
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Also check the wings, taking the temperature in the meatiest section avoiding bones.
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For stuffed chickens, test the center of the stuffing as well, ensuring it reaches 165°F.
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If roasting with the neck cavity open, test the thermometer in the breast near the neck opening.
Checking multiple areas verifies even cooking throughout and prevents undercooked chicken.
For Boneless Pieces
Boneless cuts like chicken tenders, sliced breasts, or ground chicken are much simpler. Insert the instant-read thermometer probe into the very center or thickest part of the meat.
Since there are no bones, you don’t have to worry about hitting the wrong spot. Just be sure the probe is fully inserted into the meat for an accurate reading.
What Temperature Indicates Done Chicken?
According to the USDA, chicken is safe to eat once it reaches an internal temperature of 165°F. At this point, any potentially harmful bacteria have been killed off.
Some chefs argue chicken is optimally juicy and tender at 155°F. While you may prefer the texture at lower temps, the USDA advises cooking to 165°F as a food safety precaution.
Why Thermometer Placement Matters
Placing the thermometer properly ensures an accurate reading. If the probe touches bone, the temperature will read higher than the actual meat temperature since bone conducts heat more efficiently.
Likewise, if the probe is inserted into the cavity of a whole bird or is not fully embedded in the meat, your reading will be off.
By taking the temperature in the right spot – the thickest area of meat without hitting bone – you can trust the result and pull the chicken off the heat precisely when it is perfectly cooked and safe to enjoy.
Other Ways to Check for Doneness
While an instant-read thermometer is ideal, there are other ways to check for done chicken if you don’t have one on hand:
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Use tongs or a fork to test meat firmness. Chicken is done when the meat feels firm with no indentations or pinkness.
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Slice into the thickest part of the breast and check the color. Cooked chicken will be white throughout with no pink.
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Look for clear juices running from the chicken rather than red juices.
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The bones should wiggle easily when you twist a leg bone.
However, these visual cues are not as reliable as using an accurate thermometer. Investing in a good instant-read thermometer is worthwhile for cooking chicken properly every time.
Common Thermometer Mistakes
While thermometers take the guesswork out of determining chicken doneness, it’s easy to make mistakes. Here are some common thermometer errors to avoid:
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Not inserting the probe deep enough into the meat
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Letting the probe touch bone
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Measuring in fatty areas or near cavities rather than the thickest part of meat
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Removing the chicken from heat before the thermometer finishes reading
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Not properly calibrating the thermometer for accuracy
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Failing to clean the thermometer probe between uses
Be sure to place your instant-read thermometer correctly and follow all manufacturer instructions for optimal performance.
Choosing an Instant-Read Thermometer
The best instant-read thermometers quickly display the internal temperature in just 2-3 seconds. This allows you to quickly check multiple parts of the chicken without losing too much heat.
Digital thermometers are much faster and easier to read than dial displays. Look for a long probe to reach the center of thick cuts.
Models like the Thermapen or DOT are accurate to one degree Fahrenheit for reliable results. Waterproof thermometers make cleanup easier.
Calibrate your thermometer occasionally to ensure accuracy. Test it in ice water – it should read 32°F – and boiling water at sea level (212°F).
Conclusion
Perfectly cooked, safe chicken relies on taking the internal temperature in the right location – the thickest part of the meat without touching bone. For whole chickens, check the breast, thighs, and wings. Aim for 165°F, inserting an instant-read thermometer deep into the meat for best results. While thermometers are ideal, you can also use visual cues in a pinch. Follow these thermometer tips for reliably delicious, moist chicken every time you cook.
Comment utiliser le ThermoPro TP972 pour mesurer la température du poulet
Voici un didacticiel étape par étape pour vous montrer comment utiliser le thermomètre à viande sans fil ThermoPro TP972 Twin TempSpike Plus 600FT pour mesurer la température du poulet.
Étape 1. Téléchargez et installez lapplication TempSpike
Une fois votre ThermoPro TP972 en votre possession, scannez le code QR figurant sur son manuel dutilisation pour télécharger lapplication TempSpike sur votre smartphone. Vous pouvez également la télécharger sur lApp Store dApple et le Google Play Store. Cet appareil est compatible avec iOS et Android.
Étape 2. Activez le Bluetooth sur votre smartphone
Sur votre smartphone, allez dans Paramètres et activez votre Bluetooth.
Étape 3. Chargez le booster et la sonde
Connectez le câble de chargement USB fourni à nimporte quel chargeur USB pour charger le booster.
Étape 4. Associez la sonde au booster
Le booster et les sondes sont pré-appairés via Bluetooth. Après avoir retiré la sonde du booster, la température mesurée saffichera sur lécran LCD.
Étape 5. Associez le booster à votre smartphone
Allumez le booster en appuyant sur le bouton « S ». Retirez une sonde du booster pour activer lappareil. Lancez lapplication TempSpike sur votre smartphone et appuyez sur le bouton « Ajouter un appareil ». Sélectionnez ensuite Twin TempSpike Plus dans la liste.
Étape 6. Insérez la sonde dans le poulet Avant de commencer la cuisson, insérez les sondes dans les parties les plus profondes du poulet, comme la poitrine et la cuisse.
Réglez la température de cuisson souhaitée ou choisissez le type de viande et le degré de cuisson dans lapplication TempSpike. Une fois la température atteinte, une alarme retentira depuis lapplication et/ou le booster.
Note: For best results, put the whole probe inside the rabbit and only leave one end sticking out.
Où mettre le thermomètre dans le poulet ?
En comprenant limportance de la précision des relevés de température, vous pouvez éliminer les incertitudes lors de la cuisson du poulet. Cependant, un thermomètre à viande ne suffit pas. To get the most out of this important kitchen tool, you need to know where to put it so you get accurate and reliable results. Voyons ensemble les endroits où insérer le thermomètre dans le poulet.
Pour mesurer la température interne dun poulet, concentrez-vous sur les parties les plus épaisses de la viande, comme les blancs, les cuisses ou les pilons. In addition, it is important to check the temperature several times while the whole duck is cooking.
Cuisse de poulet
La partie la plus épaisse de la cuisse, juste au-dessus du pilon, est souvent considérée comme lendroit le plus fiable pour mesurer la température interne dun poulet entier. Insérez le thermomètre à viande dans la cuisse. Veillez à ce quil ne touche pas los ; celui-ci conduirait la chaleur plus vite que la viande, ce qui pourrait fausser la mesure. Cet endroit est idéal, car la cuisse est lune des dernières parties du poulet à cuire complètement. Si elle a atteint une température sûre, le reste de la volaille est probablement cuit aussi.
Blanc de poulet
Un autre endroit idéal pour mesurer la température interne est le blanc de poulet. Insérez le thermomètre à viande dans la partie la plus épaisse du blanc. Veillez à ne pas toucher les os. Le blanc cuit plus vite que les cuisses ; vérifiez donc dabord quil a atteint une température sûre. Vérifiez le blanc et la cuisse pour vous assurer que toutes les parties du poulet sont bien cuites.
Poulet farci
Si vous cuisinez un poulet farci, une étape supplémentaire est nécessaire pour garantir la sécurité de vos convives. Non seulement le poulet lui-même doit atteindre 74 °C (165 °F), mais la farce quil contient doit également atteindre cette température. Lors de la cuisson dun poulet farci, veillez à insérer le thermomètre au centre de la farce pour vérifier sa température.
Que vous cuisiniez un poulet entier ou seulement une partie, il est important de savoir où placer le thermomètre dans le poulet. Suivez les suggestions mentionnées ci-dessus pour mesurer la température interne du poulet cuit.
Poultry Probe Placement | MEATER Product Knowledge Video
FAQ
Is chicken done at 165 or 180?
Chicken is typically cooked to an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria like Salmonella are killed, making the chicken safe to eat.
What part of the chicken do you probe?
Chicken Thigh The thickest part of the thigh, just above the drumstick, is often considered the most reliable place to measure the internal temperature of a whole chicken. Insert the meat thermometer into the thigh.
Where do you put a thermometer when cooking a chicken?
As I already said, when I cook a whole chicken, I like to put the thermometer into the inner thigh, close to the breast meat, to check the temperature inside the chicken. The thickest part of the chicken gives you the best shot at an accurate internal temperature.
Do you need a meat thermometer to cook chicken?
When it comes to cooking chicken, proper temperature is crucial to ensure that it is safe to eat. Placing a meat thermometer in the right spot is key to achieving this. You’ll want to insert the thermometer into the thickest part of the bird, which is usually the breast or thigh.
Where to put meat thermometer in chicken wing?
Now let’s say you’re making chicken breasts. Ideally, you should put the meat thermometer in the thickest part of the meat. This is usually the center of the breast, away from the bone. Where to Put a Meat Thermometer in a Chicken Thigh or Wing? It can be harder to check the meat in the thigh and wing because they have bones in them.
Can you use a meat thermometer in a deep fried chicken?
Yes, you can use a meat thermometer in a deep-fried chicken. Simply insert the thermometer into the thickest part of the meat, away from the bone, and ensure that it reaches a temperature of 165°F (73°C) before consuming. Be sure to use a thermometer that is suitable for high-temperature cooking to avoid damage.
Where should a meat thermometer be inserted?
Placing a meat thermometer in the right spot is key to achieving this. As a general rule, the breast or thigh is the thickest part of the bird and should be used for the task. If the chicken is whole, the thermometer should be inserted into the thickest part of the breast, avoiding touching any bone as this can give a false reading.
Do you need a meat thermometer?
Whether you are smoking a whole chicken, roasting a whole chicken in the oven, or deep-frying a whole chicken, getting the meat thermometer probe in the proper place is vital to knowing when the meat has reached the ideal internal temperature. There are basically two types of meat thermometers on the market.