Chicken and other poultry should be cooked to 165 degrees F (75 degrees C). Clear juices are not a good indicator of doneness. Depending on the age of the fowl, the juices might not run clear until the bird is overcooked.
Chicken and Poultry
| Cut | Method | Heat | Time | Internal Temp. (minimum) |
| Whole Broiler or Fryer | ---- | ---- | ---- | ---- |
| 3 to 4 pounds | Indirect | Medium | 60 to 75 min. | 165 F (75 C) |
| Whole Roasting Hen | ---- | ---- | ---- | ---- |
| 5 to 7 pounds | Indirect | Medium | 18 to 25 min./pound | 165 F (75 C) |
| Capon | ---- | ---- | ---- | ---- |
| 4 to 8 pounds | Indirect | Medium | 15 to 20 min./pound | 165 F (75 C) |
| Cornish Hens | ---- | ---- | ---- | ---- |
| 18-24 ounces | Indirect | Medium | 45 to 55 min./side | 165 F (75 C) |
| Breast | ---- | ---- | ---- | ---- |
| 6 to 8 ounces | Direct | Medium /High | 10 to 15 min./side | 165 F (75 C) |
| Boneless Breast | ---- | ---- | ---- | ---- |
| 4 ounces | Direct | High | 6 to 8 min./side | 165 F (75 C) |
| Legs or Thighs | ---- | ---- | ---- | ---- |
| 4 to 8 ounces | Direct | Medium /High | 10 to 15 min./side | 165 F (75 C) |
| Drumsticks | ---- | ---- | ---- | ---- |
| 4 ounces | Direct | Medium /High | 8 to 12 min./side | 165 F (75 C) |
| Wings | ---- | ---- | ---- | ---- |
| 2 to 3 ounces | Direct | Medium /High | 8 to 12 min./side | 165 F (75 C) |
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