Test Kitchen tips: When is chicken done? (plus 22 chicken recipes)

1/21

This dish is a one-pot meal, chicken and potatoes flavored with bright lemon and fragrant oregano. Hungry yet? (Kirk McKoy / Los Angeles Times)

2/21

This dish comes together in just over 30 minutes. The trick? Pound chicken breasts thin so they cook quickly, served here with a fragrant medley of tomatoes, olives, dry white wine, shallot, pancetta, garlic and herbs. (Bob Chamberlin / Los Angeles Times)

3/21

Pan-fried chicken: It’s a classic. (Kirk McKoy / Los Angeles Times)

4/21

It’s dinner in a skillet: Pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour. (Bob Chamberlin / Los Angeles Times)

5/21

Slices of fried artichokes and lemons accompany this roasted chicken. Longer cooking times enhance the quality, and if you sear the chicken pieces before roasting, you’ll get extra-crisp golden brown skin. (Liz O. Baylen / Los Angeles Times)

6/21

Thai coconut chicken is dressed up with the bright flavors of fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and a hint of heat from some fresh Thai chiles. (Glenn Koenig / Los Angeles Times)

7/21

Creamy gorgonzola, spinach and garlic accompany chicken in this rich dish, which is topped with mozzarella and Parmesan cheeses and warmed under the broiler before serving. (Kirk McKoy / Los Angeles Times)

8/21

Looking for a fun dish for entertaining? Or just an excuse to cook outdoors? It doesn’t get much simpler than tender chicken thighs flavored with homemade yakitori sauce. (Richard Hartog / Los Angeles Times)

9/21

Could it get any better than fried chicken? Probably not. This take has a nice hint of tangy buttermilk in the batter. (Robert Lachman / Los Angeles Times)

10/21

Looking for a richly satisfying dish that comes together in about an hour? Look no further than this Tuscan chicken stew, a perfect one-dish meal. (Katie Falkenberg / Los Angeles Times)

11/21

This chicken fricassee is served with a bright medley of spring vegetables. (Rick Loomis / Los Angeles Times)

12/21

Looking for a flavorful marinade for chicken? This Meditteranean-style marinade combines tangy balsamic vinegar, olives and capers with mustard, fresh onion, chives, rosemary, lemon and garlic. (Glenn Koenig / Los Angeles Times)

13/21

Cuban institution El Colmao credits this recipe to “old grandpa Eduardo Sousa.” The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder. (Kirk McKoy / Los Angeles Times)

14/21

Next time you’re craving chicken wings, try a spicy Thai-inspired marinade: lime juice, chiles, onion, ginger and garlic. Season with a little soy sauce and toss in a bit of chipotle powder to add a smoky element. The combination of flavors is striking: First, you get the sweet peanut sauce, followed by the sharp acid and heat from the marinade. (Allen J. Schaben / Los Angeles Times)

15/21

In this take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It’s a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. (Ricardo DeAratanha / Los Angeles Times)

16/21

For a classic Caribbean jerk marinade, combine rum, lime juice and zest, white vinegar and a neutral oil as a base. Layer the flavors by adding garlic, ginger and finely chopped scallions, then whisk in traditional Caribbean seasonings: peppercorns, nutmeg, cinnamon, cloves and a good dash of allspice. Sweeten the marinade with just a little sugar, then add some heat: Scotch bonnets are the classic pepper in any “jerk” preparation, though habaneros will work fine too. (Glenn Koenig / Los Angeles Times)

17/21

The secret to this extra-crisp fried chicken? Dredge the chicken in flour twice for a good crust, and deep-fry. You’ll notice the difference. (Glenn Koenig / Los Angeles Times)

18/21

In this dish, marinated chicken is served with a bright, fresh pesto flavored with spinach, basil, pistachios and avocado oil. (Glenn Koenig / Los Angeles Times)

19/21

Chicken thighs are marinated with a simple medley of flavors: red wine vinegar, olive oil, capers, garlic, oregano and olives. Just before baking, the chicken is topped with a little wine and honey, the flavors slowly harmonizing as the thighs bake to golden brown perfection. (Glenn Koenig / Los Angeles Times)

20/21

For a unique take on this comfort food classic, try dredging the chicken in a flour blend with coarse cornmeal. It gives the chicken a wonderful crunch. (Glenn Koenig / Los Angeles Times)

21/21

From Anne Willan, this classic French dish combines chicken, mushrooms, onions, bacon and herbs slowly cooked to perfection in red wine. (Anne Cusack / Los Angeles Times)

By Noelle Carter

Aug. 8, 2013 7:35 AM PT

Recently, I received an email from Pam in Woodbury, Conn., inquiring about how to check chicken for doneness:

“My husband and I are disagreeing as to whether our roast chicken is fully cooked.

“When we cut into the thigh, the juices run clear. And the leg wiggles easily. My husband says: All done! However, when I tip the chicken and let the juices run out of the body cavity, they are still red/pink. I say: Not done!

“Please settle this dispute! I just want us and our family and guests to stay healthy!!! Thanks so much!”

RECIPES: 22 recipes for chicken from the L.A. Times Test Kitchen

You’re roasting a chicken in the oven, and while it may look like it’s ready to eat, you have no idea if it’s actually done. What do you do?

There’s only one foolproof way to check for proper doneness, and that is using a thermometer. Chicken is done when a thermometer reaches at least 165 degrees. Slide the thermometer into the hip meat, in between the leg and breast; make sure the thermometer does not touch the bone, as this will give an artificially high reading (the bones heat faster than the meat).

Some of the methods Pam mentions above are helpful, though not necessarily the most accurate. If the meat is done, the joints should twist easily. Likewise, cooked chicken meat should feel firm when pressed, and the juices are often clear.

But what happens if we still see pink?

We’ve been taught that the meat should be white and the juices should run clear when chicken is done -- no pinkish coloring at all.

But color isn’t always a good indication of doneness. Chicken can be done even when it is still a little pink.

This is especially true with young birds whose bones are still porous -- since the bones haven’t completely calcified and hardened, pigment can seep through to the surrounding area, coloring the meat and liquids, and causing the bones themselves to darken.

And while the meat should not be overly pink or “rubbery”-feeling (a good indication it still needs to cook), it meat might also remain a little pink even after cooking due to the hemoglobin in the tissue.

Invest in a thermometer. It’s the one foolproof way to safely check for doneness.

These tips are not only good for chicken; they’ll work with all poultry.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

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