What is the correct minimum internal cooking temperature for a whole chicken?

The minimum internal cooking temperature for a whole chicken is 165°F (74°C). This temperature is essential to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking chicken to this temperature not only makes the meat safe to eat but also helps in achieving a desirable texture and flavor.

Reaching this temperature is critical because undercooking the chicken can lead to foodborne illnesses that can be serious and even life-threatening. The temperature ensures that the heat penetrates throughout the entire bird, including the thickest parts, to eliminate pathogens effectively.

While other temperatures are important for different types of meats or poultry parts (such as 145°F for fish and shellfish), the specific requirement for whole chicken is set at 165°F to maintain food safety standards. Thus, this temperature is not just a guideline; it is firmly rooted in food safety practices to protect consumers.