Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat and to destroy harmful bacteria, such as Salmonella and Campylobacter, that can cause foodborne illness. This temperature applies to whole chicken, parts of chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing. It is important to use a meat thermometer to check the internal temperature at the thickest part of the chicken, and once it reaches the target temperature, remove it from the heat source and let it rest for a few minutes before serving to allow the juices to redistribute throughout the meat for optimal tenderness. The temperature of a whole cooked chicken can increase 10°F at rest, so it’s best to pull it from the heat source at 155°F. Different cuts of chicken may require different cooking times and temperatures, but the internal temperature should always reach 165°F for food safety.