Final answer:
To guarantee the safety of a rotisserie chicken, check the internal temperature by inserting a thermometer into the thickest part of the bird, away from bone. It should read 165°F to ensure bacteria are killed. Removing the skin is recommended for healthier eating by lowering saturated fats.
Step-by-step explanation:
To ensure food safety, it is essential to check the internal temperature of a rotisserie chicken. The proper way to do this is by inserting a food thermometer into the thickest part of the chicken, avoiding bones, fat, or gristle since these can give misleading temperature readings. The thermometer should be inserted into the inner thigh area near the breast but not touching bone. According to safe food handling practices, the chicken should reach an internal temperature of 165°F (75°C) to ensure that any harmful bacteria such as Salmonella or Campylobacter are killed.
Some health guidelines suggest removing the skin from chicken before consumption to reduce the intake of saturated fats and cholesterol, which are higher in the skin. This practice is recommended because reducing saturated fat intake can help maintain a healthy heart and overall better nutrition levels.