How to Check the Internal Temperature of Meat

It's important to check the internal temperature when cooking meat both for safety and the flavour of the dish. For a chicken, insert a meat thermometer in the thickest part of the leg, thigh or breast ensuring the tip of the thermometer is not touching the bone. A temperature of at least 165F is well done and the juice of te chicken will run clear when slicing. For boneless cuts of meat, insert the thermometer in the center of the thickest part of the cut. For steaks, you can also use your hands to gauge the doneness of the meat by pushing down on the flesh of the palm near the base of your thumb. A rare steak will be soft like the flesh when your index finger pushes on your thumb and a well-done steak will be firm like the flesh when your pinky presses to your thumb.