To tell when chicken is done without a thermometer, you can use several reliable methods:

• Check the color of the juices: Pierce the thickest part of the chicken with a knife or skewer. If the juices run clear, the chicken is fully cooked. If the juices are pink or reddish, it needs more cooking

• Observe the meat color and texture: Cooked chicken should be white and opaque (not pink) and feel firm to the touch. The meat should not be rubbery or translucent

• Use the "finger test" for firmness: Compare the firmness of the chicken to the firmness of the fleshy part of your hand below the thumb when touching different fingers to your thumb. Raw meat feels soft like a relaxed hand; well-done meat feels firm like when you touch your pinkie to your thumb. This method requires practice and works better on smaller cuts

• Cut into the thickest part: Cutting into the chicken can help you visually inspect the inside. The meat should be opaque and the juices clear. This method causes some juice loss but is effective if you don’t have a thermometer

• For whole chickens or larger pieces: You can twist the drumsticks; if the joint moves easily without resistance, it’s a sign the chicken is cooked. Also, spatchcocking the bird and checking the color and juices near the thigh and breast can help assess doneness

• Cooking time and temperature guidelines: Follow recipe timing closely and ensure the chicken feels firm when pressed. For example, roasting a whole chicken at 425-450°F for about an hour to an hour and 15 minutes usually results in done chicken

These methods are practical alternatives to using a thermometer, but a meat thermometer remains the most accurate way to ensure safety and perfect doneness. If you often cook chicken, practicing these techniques can help you gain confidence in judging doneness without a thermometer