What temperature do you cook chicken at to kill salmonella?

The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to kill Salmonella and other harmful bacteria.

It's important to use a meat thermometer to ensure the chicken has reached this temperature throughout, not just in the thickest part.

Here are some additional tips for safe chicken cooking:

* Don't wash chicken: Washing chicken can spread bacteria to other surfaces in your kitchen.

* Cook chicken thoroughly: Don't eat chicken that is pink or has a raw center.

* Keep raw chicken separate from other foods: Use separate cutting boards and utensils for raw chicken.

* Wash your hands thoroughly: Wash your hands with soap and water after handling raw chicken.

* Refrigerate leftovers promptly: Refrigerate cooked chicken within two hours of cooking.

By following these guidelines, you can help prevent foodborne illness from Salmonella and enjoy safe and delicious chicken meals.