OK, please help me settle an argument.
A friend insists that while 165 is correct temp for chicken on the bone,
that boneless chicken, in particular boneless chicken breast, is safe at
150-155.
Now I am willing to fudge a little on resting temperature, granting that
overcooking boneless breast at all ruins it out immediately. But its not
going to rise more than 5 degrees after being taken off the heat source,
so
to me its 160 absolute minimum, bone in or not.
There's a lot about chicken safety out there, and I have never seen any of
it that is actually authoritative that says the safe eating temperature is
negotiable based on anything. To me, and from sources which I consider
authoritative, the correct answer is 165, bone or not, no matter which
part
of the chicken.
My friend is quoting people in the barbecue business who sell equipment to
competition teams and restaurants. He has been to their "school". I'm not
buying it and the sources he is quoting are primarily interested in
selling
something and teaching the best workarounds they can come up with for
whatever equipment it is that they sell.
Opinions?
Marty B in KC
|
