Tips and tricks

How to safely cook poultry

Recommended safe internal temperature

Whole 180 °F
Ground 165 °F
Other cuts 165 °F


On the BBQ
Sear meat over high heat for several minutes on each side, then continue cooking over medium heat so that the middle is juicy and cooked through and the outer surface doesn’t burn. For an even more tender texture, marinate chicken in the refrigerator overnight (or for at least half an hour before cooking).

The indirect cooking method ensures chicken is thoroughly cooked and grilled to perfection. As the name suggests, with the indirect method the meat is cooked away from the heat source. You can easily adapt the method to the type of BBQ you’re using.

Always start by cleaning and oiling the rack.

BBQ with two burners
Heat BBQ to medium-high on the left side and full blast on the right. Cook chicken breasts on left side for 3 minutes, then turn them over (keeping them on the same side of the grill) and reduce heat to low. Keep right-hand side on high.

One-burner BBQ
Heat BBQ to medium high. Cook chicken breasts for 3 minutes, then turn them over and reduce heat to medium-low.

After flipping chicken breasts, continue cooking for 10 to 20 minutes until internal temperature reaches
165°F (74°C).

Close the cover to get all the benefits of indirect heat and watch the meat to make sure it doesn’t burn. The result will be tender, mouth-watering chicken that’s nicely grilled and fully cooked on the inside without being burned on the outside!

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Pan frying

Heat a small amount of oil in a skillet and cook chicken pieces on both sides on high heat. Finish cooking in a pre-heated oven. Pan frying chicken first for a few minutes seals in the juices and browns skin nicely.

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Stuffed or plain, roast chicken or turkey is a great classic. Preheat the oven to 350°F (180°C) and roast uncovered for about 1 hour 40 minutes (see the calculator).

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Place leftover fresh or slightly wilted vegetables (carrots, onions, garlic, leeks, shallots, freshly squeezed lemon, etc.) and herbs like rosemary, thyme, parsley, etc. in a cooking pot to flavour the poaching broth. Add chicken, cover with water, and poach for about 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).

Try cilantro and lemon grass for a more exotic touch, or maybe pepper and coriander seeds.

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Deep frying

This technique consists of coating chicken pieces (drumsticks, breasts, thighs) with breadcrumbs before plunging them in a deep fryer. They come out crisp on the outside and tender on the inside. Fried chicken should, however, be enjoyed in moderation because it is high in fat.

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Slow cooking

In an ovenproof casserole dish or slow cooker, chicken is simmered gently for several hours in liquid (a blend of broth, wine or spirits, juice, or other liquid) with vegetables (celery, onions, carrots, leeks, herbs, etc.). The result is an extra-tender chicken dish brimming with flavour. If using a slow cooker, brown meat and vegetables first to maximize flavour.

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This quick cooking method using a wok or skillet requires sautéeing chicken (generally cut into strips or small pieces) over medium heat in a little oil. You can then add other ingredients like vegetables or a sauce. This method is widely used in Asian cuisine. Use boneless chicken breasts or thighs.

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