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    how do i know when chicken is done cooking?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i know when chicken is done cooking?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i know when chicken is done cooking?),it will help you,my kids.



Answers:
when you stick a knife into the fresh and the juice which comes out is clear this means that the flesh is cooked and safe to eat
when you cook a whole chicken you can lift the chicken from the roasting pan and tip out the juice from the cavity if this is clear the bird is cooked
this applies to all birds
good luck

Other Answers:
when it is no longer pink in the middle

Take a piece and cut it, and see if there's still pink on the inside. If there's still pink, then it's not ready. when its not pink or bloody

If your serious... it is completely white on the inside, no pink is left.

pierce with a skewer. if juice is clear, chicken should be ok.

Getting a meat thermometer will help you out a lot. As long as it's not pink or bloody inside, you're good! However you MUST keep marinading it.

When you can eat it. lol

with your left hand, touch your thunb to your ring finger. with your right hand, squeeze your left hand right under your thumb. thats about how tough the chicken should be when its done.

Internal temperature should reach 165 degrees farenheit if you have a meat thermometer. If not, wiggle the leg and gently try to disjoint it. If it comes loose and the juice must run clear then it is done. Try not to cut into it because it lets the juices run out and it will become dry. Also don't cut into it until it rests for 10 or 15 minutes after it comes out of the oven so the juices will disipate into the meat. If I am doing broth, I just let it fall from the bones. If it's being fried or cooked in the oven then I try it with a toothpick or something to check the insides. Shouldnt be bloody or pink.

best to cook until the chicken is falling off the bones,that way no one gets any surprises...blood in chicken yuk....

When it is no longer pink and becomes white opal inside and sometimes even in baking has a little brown marks around the edges. Frying, when there is no more blood ozzying out, no blood inside when you cut it and it is golden brown, if you are using a coating.

When it turns off the oven and sets the table. Pick up a food thermometer and use it. for a whole chicken check in the center of the breast. 155 F° is done, anything less is rolling the dice with your intestines. If you roll the dice, eventually you will crap out. (sorry folks, it was there had to do it :))

its stopped moving


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