Oh, ground chicken. You’re delicious ($.25 meatball who?), but also a bit messy. Because grinding surface area equals more bacteria mixing potential, ground chicken must hit 165°F everywhere. No exceptions. No “I’ll just pink it up with ketchup.” Nope.
Think of it like this: if you wouldn’t eat the raw dough, don’t eat the undercooked ground bird. But once it hits 165°F, you’ve got a blank canvas for tacos, patties, or secret-ingredient meatloaf. You’re the hero here.
The Leftover Hangover (Or, How to Reheat Like a Boss)
Leftover chicken is a gift from yesterday’s you to today’s you. But reheating it? That’s where dreams go to die or get resurrected. Reheat chicken to at least 165°F again, but don’t nuke it into oblivion. Use a little broth, a drizzle of oil, or a covered pan to bring back the joy.
Microwaves are the enemy of texture—use them wisely, or you’ll end up with chicken that’s simultaneously hot and cold, like a winter pool party. A low oven (350°F) or a pan with a lid is usually your best bet.
Chicken Internal Temp: The Secret to Safe, Perfect Chicken - Foodiosity
