Chicken is done when juices run clear, there is no hint of pink in the meat and a fork can be inserted into the meat with ease. But to be sure, the experts say ALWAYS USE A MEAT THERMOMETER. Below are a few pointers for using one properly:

• For a whole chicken, insert meat thermometer into the thickest part of the thigh or breast.
• For bone-in and boneless pieces and ground chicken patties, insert it into the thickest part of the largest piece you are cooking.
• In all cases, make sure the probe doesn’t touch the bone or cooking surface.

According to the USDA Food Safety & Inspection Service, regardless of the cut or type, poultry should reach a safe minimum internal temperature of 165°F throughout the product.