When is chicken cooked?
Chicken not only tastes best when it is cooked right through but it is also "the safe thing to do". Any bacteria that could potentially cause problems will be destroyed by the cooking process.
But how do you know when a piece of chicken is fully cooked?
The traditional test is to poke a skewer into the thickest part of the chicken, remove the skewer and observe the juice that will drip out: it should be clear and not show any sign of pink (blood).
Another traditional way is to cut into the meat and check that the colour of the meat is no longer pink. This latter method is not always easy because some meat even when fully cooked will retain a pink colour.
The most reliable method is to use a meat thermometer and to measure the temperature at the centre of the thickest part of the piece being cooked. When the temperature has reached 75 degrees centigrade (Celsius), the meat is fully cooked.
Fortunately, chicken meat is much easier to cook correctly than most other meats because chicken does not get tough if it is cooked a little longer. So if you are not sure, err on the side of caution (within reason of course) and you will enjoy a great tasting and safe meal.