poultry based on temperature rather than color.
USDA recommends cooking poultry to a minimum internal temperature of 165°F (73.9°C), measured with a food thermometer. Check the thickest part of the breast and the innermost portions of the thigh and wing when cooking a whole bird.
Color cannot reliably tell you when chicken has reached a safe temperature.
Therefore, even perfectly normal-looking chicken needs proper cooking. Conversely, cooking cannot turn spoiled meat into suitable food. If chicken shows clear signs of spoilage before cooking, throw it away rather
