Hi, I’ve noticed that when I roast a whole chicken, the breast meat temperature always reads about 20 degrees lower than the thigh temperature. I know the guideline is to place the thermometer in the thickest part of the thigh, but sometimes I get neurotic and like to check the temperature in multiple places. If dark meat takes longer to cook, why would my breast temperature read lower than the thigh temperature? For example this evening, I made sure my chicken was out of the fridge for a couple hours before cooking so it would have an even starting temp throughout. And I cooked it for an hour at 350 and my thighs are at 165 now but the breast is at 140. What’s going on??? Thanks!!
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Edited by opela262628 - 16 August 2020 at 10:12am
Chicken temperature question
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