Use browning as a cue to start checking temperature (not as the only doneness test)
When the skin is getting very brown, you’re likely close—start checking with a thermometer.
Watch the chicken as it bakes; if the skin is starting to get really brown, it’s a sign you’re approaching doneness. At that point, verify by checking internal temperature with an instant-read thermometer.
The short version
- Use browning as a prompt to check temp
- Thermometer is the final authority
What you need
- instant-read thermometerUse to confirm doneness
What goes wrong
Pulling chicken just because it looks brown
Check internal temperature before removing
Why it works
Surface browning correlates with time/heat exposure, but internal temperature confirms doneness accurately.
Put it to use
Learn next
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Add minced beef to a hot pan, break it into small pieces, and cook until browned before adding other ingredients.
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Gently shake the pan; when the chicken is ready, it should release itself from the stainless steel surface.
Brown ground beef before adding wetter ingredients
Cook the beef with aromatics and seasonings until browned, then add vegetables and canned ingredients afterward.
How to smash burger patties in the pan for maximum crust
Form meat into loose balls, place in a hot oiled pan, then smash hard to maximize contact and browning.