Cooking troubleshooting
Whole chicken: breast done, thighs not done
A 165°F breast does not clear an under-165°F inner thigh or wing.
U.S. home food-safety guidance.Check the source and scope
What to do
- Confirm each reading with the sensor in meat, off the bone, and record the coolest valid point.
- Continue cooking the bird while limiting further direct heat on the already-finished breast where the method allows.
- Retest the inner thigh and wing, then the breast, before serving; check stuffing center separately.
Conditions and limits
- Do not average readings or rely on clear juices.
- Handle a resting bird under safe time limits while cooking adjustments are made.
Source and scope
Primary reference: USDA FSIS Chicken from Farm to Table. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.