Final answer:
The minimum internal cooking temperature for a whole chicken is 165°F (74°C), measured at the thickest part of the bird. This temperature ensures all dangerous microorganisms are killed. Additional precautions, such as boiling, are recommended for some foods.
Step-by-step explanation:
When cooking a whole chicken, the minimum internal cooking temperature should be 165°F (74°C) to ensure it's safe for consumption. This temperature is crucial to kill off any dangerous microorganisms, such as Salmonella or C. botulinum, which can cause foodborne illnesses. The temperature must be measured at the thickest part of the bird, typically in the thigh.
To reach this temperature, the chicken should be cooked slowly and at a consistent heat. It's important to use a food thermometer to accurately measure the internal cooking temperature. The final cooking temperature is more significant than cooking time since it ensures the chicken is safe to eat.
For potentially dangerous food items like home-canned foods, the Centers for Disease Control and Prevention (CDC) recommend an additional measure of boiling the food for 10 minutes to degrade any possible botulinum toxin present.
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