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The Only Reliable Safety Test: Temperature
No matter how chicken looks, the only reliable way to determine safety is internal temperature.
Chicken is safe to eat when it reaches 165°F (74°C) at the thickest part.
This matters more than:
Color
Juiciness
Texture
Cooking time
A meat thermometer is the best investment any home cook can make.
Common Myths About Chicken Color
Let’s clear up a few persistent myths:
Myth: Pink chicken is always undercooked
Truth: Pink can be normal even when fully cooked
Myth: Yellow chicken is old
Truth: Yellow comes from diet, not age
Myth: White chicken is higher quality
Truth: Color alone says very little
Myth: Gray chicken is always bad
Truth: Context and smell matter more
How to Choose High-Quality Chicken (Beyond Color)
If color isn’t the best indicator, what is?
Look for:
Neutral, fresh smell
Firm texture
Minimal liquid in packaging
Clear sell-by dates
Proper refrigeration
Color should be just one piece of the puzzle—not the deciding factor.
Why Understanding Chicken Color Matters
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