Why Can't You Eat Chicken 'Rare': Safety and Flavor Considerations

When it comes to enjoying a piece of poultry like chicken, the term 'rare' may seem a bit ambiguous. Unlike with beef or pork, where the term 'rare' is clearly defined, the definition of 'rare chicken' can vary. However, the ideal temperature for cooking chicken, according to many, is around 145°F, plus a good hot surface sear. This cooking method ensures that the internal temperature is safe while also improving the texture and flavor of the meat.

Food Safety and Cooking Temperature

While you might not necessarily have to worry about food poisoning if you aren't immunocompromised and the chicken hasn't been mishandled, it is important to use an accurate thermometer to ensure safety. Holding the chicken at 165°F for at least one minute is recommended to kill any pathogens, particularly Salmonella, which can be deadly to young, elderly, or individuals with a compromised immune system.

For context, it's crucial to understand that chicken is highly prone to contamination. In America, the way poultry is handled and contaminated by Salmonella can be such a concern that the meat is often “washed” to remove any harmful bacteria. My husband had a harrowing experience with salmonella poisoning from an undercooked egg, spending eight days in ICU on heavy antibiotics and a breathing machine.

Exceptions and Evolving Eating Habits

Despite the risks and common practices, there are cultural exceptions, particularly in Japan where chicken is sometimes eaten raw as sashimi. However, in the West, there is a strong cultural preference for cooked poultry. The way we handle, farm, and consume poultry in Japan versus the United States can significantly impact eating habits and safety concerns. In Japan, the method of handling and farming poultry may be different, enabling them to eat chicken raw without the same risks that are prevalent in American poultry.

Chicken Texture and Flavor at Certain Temperatures

Additionally, cooking chicken to a temperature of 145°F can dramatically improve its texture and flavor. Chicken breasts, in particular, become significantly more juicy and tender at this temperature. If you haven't tried chicken cooked to this temperature, I recommend giving it a go. It may be a game-changer for how you think about the quality of cooked chicken.

It is important to prioritize food safety over the pursuit of a rare texture. Trust the science and use consistent, proven methods to ensure that your chicken is safe to eat. Whether it's using a thermometer, sous vide, or a hot sear, the key is to balance taste and safety effectively.