If the chicken is organic MUST it be cooked to an internal temperature of 165ish?
Maggie E asked:
Could I get away with 150? Has anyone ever actually tried this? I know what the FDA would say, shame on me. But if it’s an organic chicken, say one you’ve raised yourself. No risk of cross contamination. What is the lowest possible temp you could cook it to?
I’m not a level two but I wanted to vote for Greenthumb.
This entry was posted
on Sunday, March 7th, 2010 at 12:00 am and is filed under Cooking & Recipes.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Could I get away with 150? Has anyone ever actually tried this? I know what the FDA would say, shame on me. But if it’s an organic chicken, say one you’ve raised yourself. No risk of cross contamination. What is the lowest possible temp you could cook it to?
I’m not a level two but I wanted to vote for Greenthumb.
Great answer, I known her work. That is exactly what I wanted to know. I was thinking of a whole roast chicken.
March 7th, 2010 at 2:54 pm
I have no idea but i have ate pink chicken before and im not dead. momof5
March 10th, 2010 at 10:23 pm
You have to cook it just like regular chicken. [Ash]ley
March 14th, 2010 at 11:13 am
Organic has nothing to do with it. Chicken can be cooked to 160-ish as long as it is removed from the heat source and allowed to rest. Carry over cooking time will bring it up the ‘required’ 5 degrees or so. (Tent it with foil to retain the heat) Tom ツ
March 17th, 2010 at 10:43 am
You need to cook chicken to an internal temperature that will kill bacteria. Just because it’s organic does not mean it’s bacteria free - just chemical and hormone free. The temperature required to kill salmonella in chicken is 165 degrees. Carol
March 20th, 2010 at 12:41 am
Whether chicken is organic or not has nothing to do with a safe internal temperature. Organic chickens have bacteria just as the none-organic ones. Ren
March 21st, 2010 at 3:41 am
You should still cook it to the proper temps. You might be able to get away with not cooking it fully if it wore shoes and pants when it was alive and washed it’s wings and feet after going to the bathroom, but I wouldn’t risk it. I mean, Donald Duck doesn’t even wear pants and shoes. Marie
March 23rd, 2010 at 2:04 am
Organic or not,it is still poultry,and you still can get sick if it is not cooked correctly,it still can produce bacteria that can be fatal to people.Just because it is organic,it isn’t safe from cross contamination,cross contamination is from human error and very well can be done on any organically grown foods. “IXOVII,FISHERMAN”
March 24th, 2010 at 1:25 pm
First of all, according to Marion Nestle in her book, ‘Food Politics’, the minimum temperature was supposed to be 155f and the FDA decided to up it 10 just because. Typical of our government, rather than deal with the problem at the source, bad farming, over-worked underpaid workers, little restrictions/inspections of packing plants, they toss the responsibility to the people. When people fall ill, they like to blame ’sloppy handling in the kitchen. If they did their job properly before the meat got to the kitchen, it would be a NON-ISSUE.
I never check temperature of chicken meat (you didn’t say what cut it is). Most contamination, when it occurs, is on the surface. It is not inside the meat. This is why ground beef/chicken/turkey is most dangerous. It renders all the parts used as a surface.
Read Marion Nestle. You will understand the answer to your question better. Greenthumb
March 25th, 2010 at 5:05 am
Greenies right, salmonella is endemic amongst caged chickens due to their living conditions. free range chickens, lessr risk. Organic assumes free range?
Game bids can be served medium, as they are wild & do not have the same contact with salmonella. I’ll give her a vote for you! pork hunt