It's 165° F. Or...is it? If you’ve heard it once, you’ve heard it a thousand times: you don’t want to mess around with undercooked chicken. Cook it to at least 165° F to kill harmful bacteria, ...

What its real shelf life is—and how temperature, storage, and reheating make all the difference between a safe meal and one you should skip.

While seasoned cooks may be able to tell if chicken is fully cooked by paying attention to visual cues — the flesh should be firm, and the juices should run clear when pierced — it's never a bad idea ...

When you bring home that warm, golden rotisserie chicken from the grocery store, it can feel like dinner is already taken ...

We've all been there: Whether you're minutes out the door, halfway through your errands, or just stepping back in, the dreadful feeling of realizing you forgot to thaw the chicken hits us all the same ...

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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...