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Buy a meat thermometer. It’s worth it to never have to worry about undercooking/overcooking meat.
Breasts should be cooked to 165F. Thighs, wings, drumsticks, etc actually taste better when cooked a little past “done”. They have more fat and connective tissue that breaks down better at a bit higher temp. I usually go for 185F. These dark meat cuts are WAY more forgiving and stay tender and juicy even when overcooked a bit. Breast goes from tender to cardboard real quick so try not to overcook.
As far as how much you should eat, I don’t know. Everyone is different. Listen to your body.
I pulled this from verywellfit.com because it matched what I thought. The average person is 0.8g per kg body weight. If you’re athletic, it’s 1.2 - 2g per kg. The high end is for strength athletes, the low end for endurance. I gotta say I was recently recovering from a number of gut issues and I was probably eating 2g per kg as a 61 year old male. Need for protein varies so much with what you’re doing. There’s no one size fits all model, you have to monitor yourself, pretty much like everything else wellness related, I s’pose.
Congrats on the chicken. Buy a meat thermometer. Then toss the chicken out and go buy a rib eye. Salt it and let it dry for a day. Get a cast iron pan ripping hot and cook it to 130. Then you will really understand.
What I’ve always seen is 1g protein intake per lb of body weight if you’re trying to build muscle.
Cook it til the juices run clear and there’s no pink inside. Or just get a $6 rotisserie chicken from Costco for a cheap and easy dinner.