Color

• A brown color might indicate that chicken is approaching doneness, but not always. Marinades containing soy sauce or other brown ingredients can stain the chicken brown, even though it might not be fully cooked. Roasted or fried chicken often develops a brown outer skin before it's completely cooked internally, especially if you're cooking it at high temperatures. Don't rely on brown color alone to determine if the meat is done.

Temperature

• The most reliable way to gauge if chicken is done is by using an instant-read thermometer. Insert the thermometer into the thickest piece of the chicken and make sure it's not touching a bone. Poultry is cooked when the internal temperature reaches 165 degrees Fahrenheit, according to U.S. Department of Agriculture guidelines. At this temperature, any bacteria on the meat has been destroyed, reducing the risk of food-borne illness.

Visual Clues

• Taking a visual inventory of the chicken can also help you determine if it's done. Pierce the chicken with a knife. The juices should run clear, not pink or red. If you cut into the chicken, the flesh should look white and opaque, rather than pink, and have a firm texture. When assessing whole, roasted chickens, look at the drumsticks. They should be loose and pulling away from the body.

Considerations

• Most of the bacteria found on whole or cut up pieces of poultry is found on the exterior of the meat, rather than the interior. Ground meats, though, tend to harbor more bacteria. Handle ground chicken carefully and make sure it's cooked all the way through. Always practice proper food handling because you're more likely to get sick from improperly handled chicken than chicken that wasn't cooked thoroughly. Wash cutting boards in hot, soapy water after cutting up chicken. Use a clean plate for removing chicken from a grill or oven, rather than the plate the raw chicken sat on. Finally, never reuse a marinade unless you boil it first to kill any bacteria.