How long to rest chicken after cooking

What to do

1. Take a valid reading in the thickest meat before relying on a cooking endpoint.
2. If a whole bird rests before carving, keep track of the required breast, thigh, wing, and stuffing readings.
3. If a point remains below 165°F, continue cooking and remeasure rather than assuming an unmeasured rise during rest.

Conditions and limits

• Rest length is a quality choice that varies with size and method.
• The 145°F plus three-minute rest rule belongs to specified whole red-meat cuts, not chicken.

Source and scope

Primary reference: FoodSafety.gov minimum temperatures. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.