To tell if chicken is cooked properly, the most reliable method is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (breast, thigh, or leg), avoiding bone contact. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C)

. If you don't have a thermometer, here are other common ways to check doneness:

• Juice test: Pierce the thickest part of the chicken with a fork or knife. If the juices run clear (not pink or red), the chicken is likely done

. Pink juices indicate it needs more cooking.

• Color test: The meat should be white or opaque with no pinkness inside. For whole chickens, the skin should be golden brown

• Leg test (for whole chicken): Gently wiggle the leg; if it moves easily and the joint feels loose, the chicken is cooked

• Touch test (for chicken breasts): Fully cooked chicken feels firm to the touch, similar to the firmness of the flesh between your thumb and index finger when making a fist. If it feels rubbery or mushy, it needs more cooking

• Cut test: Cut into the thickest part of the chicken; the meat should be opaque and cooked through with no translucent or raw-looking parts

Among these, the thermometer method is the safest and most accurate. Visual and tactile cues can help but require some experience to judge correctly