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Vent: the 165F rule for chicken is not the whole story and I'm tired of pretending it is
I pulled up the USDA time and temp tables last month after a cook argued with me about pork, and the thing that got me was this: at 145F you only need to hold chicken for about 9 minutes to hit the same safety level as instant 165F. So all those cooks I've trained to stab a bird and yank it at 165 have been drying out breast meat for years for no real reason. I'm not saying serve raw chicken, I'm saying the instant number became gospel and the hold time part got dropped somewhere. Now I temp mine to 150 and rest it covered for 10, and the difference in the plate is not small. Curious if anyone else runs hold times on the line or if I'm the odd one out here.
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