• 140°F: Pinkish-tinged and almost translucent; extremely soft, with the texture of a warm steak; fleshy • 145°F: Pale, pale pink but completely opaque; very juicy, a little soft This is my favorite temperature for chicken • 150°F: White and opaque, juicy, and firm • 155°F: White and opaque, starting to turn a little bit stringy; bordering on dry • 160°F chalky and higher : Dry, stringy, and KNIFE SKILLS: How to Break Down a Chicken If there’s one knife skill that can save you money and make you look cool at the same time, it’s breaking down a chicken Consider that boneless breasts often cost around three times more per pound than a whole chicken does For the same price as a two-pack of breasts, you can buy a whole chicken, which comes with those same breasts, plus two legs and a back And, wait for it—if you’re really lucky, you’ll get a free liver, heart, and gizzard thrown in to sweeten the deal! Of course, if you don’t know how to break down the chicken, this is not too useful But just follow the pictures, here and you’ll be breaking down chickens like the pros ... to sweeten the deal! Of course, if you don’t know how to break down the chicken, this is not too useful But just follow the pictures, here and you’ll be breaking down chickens like the pros ...KNIFE SKILLS: How to Break Down a Chicken If there’s one knife skill that can save you money and make you look cool at the same time, it’s breaking down a chicken Consider that boneless... that boneless breasts often cost around three times more per pound than a whole chicken does For the same price as a two-pack of breasts, you can buy a whole chicken, which comes with those same