Dear Bob,
That is simply too much information!
I’m still recovering from a T day dinner some years back
Seeing the bird on the counter, two hours before dinner.
The hostess said no problem! Cooking time is the weight of the bird times 9, divide by five and add 32!
... cutting into the bird it was bleeding!!!
I still have flashbacks!!!
Always cook with a good meat thermometer.
Actually it is “Time + Temperature” You can actually eat chicken at 136f IF it is cooked “At that Temperature” for around 20 minutes (IE the internal temp needs to remain at 136 once it reaches that temp for 20 minutes)
I’ve been cooking Sous Vide lately- I cook the chicken to about 148f for well over the required time (Sous Vide keeps food at the temperature you set ie 148- the food is in a bag in a bath of water- the food reaches the temperature of the water in about 40 minutes or so- and all of the food is at that temp ie no cold or hot spots)
Once chicken gets past 150f in Sous vide- it looses twice as much moisture as 148 or so- and begins to toughen up some-
Bottom line is the Chicken from sous vide is super tender- perfectly ‘pasturized’ to kill the salmonella- the meat coems out slightly pinkish- super moist- Then we sear the outside at high temp to crisp the skin-
The FDA has a chart for ‘time + Tempurature’
The 165f temp traditionally given for poultry is the temp you need ot bring it to for instant 1 second kill- as soon as it reaches 165 it’s ‘safe’- however, if you cook at lower temps, you need to add more time to ensure safety=-
I know, it goes against everything we ever learned- but it’s true- pork now has been lowered to 145f by the FDA (Because trichanosis is very very rare these days thanks to changes in how pork is raised- wild pork however still is a great risk if not cooked to 165f) (farm raised pork used to be 165f too)