My question is basically when do you know chicken is cooked through?
Last night I made 2 skinless chicken drumsticks and 2 skinless chicken wings...it took like an hour to cook them at 350F.
Visually they were no longer pink, the juices were running clear, and when I poked it with my finger it would spring back.
However when I put my thermometer into the meat, it never reached 165F...it was hovering around 140F
The thermometer is brand new and NSF certified...Is this normal?
Also, how long should I take a temp for? what are the standard cooking times? what is the best temp to cook it at?
....i know i have a lot of questions but, Thanks for the help