According to the USDA,a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of

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The USDA recommends a minimum internal temperature of 165 ºF for a whole cooked chicken to ensure that all harmful bacteria are destroyed. This temperature should be measured using a meat thermometer inserted into the thickest part of the chicken. Eating undercooked chicken can lead to foodborne illness such as salmonella, which can cause symptoms such as diarrhea, fever, and abdominal cramps. Therefore, it is important to cook chicken to the recommended temperature to ensure food safety.

According to the USDA,a Whole Cooked Chicken Is Safe to Serve