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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Use a meat thermometer. I upped my meat game significantly when I started using one.[/quote] +1 Use a instant read meat thermometer. I realized that I wasn't sure if chicken was fully cooked so I usually ended up over cooking it and it turned out dry. Chicken needs to be cooked to 165 deg F, but you have to account for residual cooking (carryover cooking) once you take the chicken out of the oven. I usually take chicken out at 160 and leave it untouched for a little bit with foil on top[/quote] Thanks I took it out last night when the last piece was over 165 on the thermometer. Does that mean all the pink is gone? While one piece was 165 there was another that was 190s. What can I do about that? - op[/quote]
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