When testing the internal temperature of a whole chicken with an instant read thermometer, which part gives the most accurate reading?

The thigh is the most reliable area for testing the internal temperature of a whole chicken because it is the thickest part of the bird and tends to retain heat better than more superficial areas, such as the breast. The thigh's density and the location of muscles contribute to providing a more accurate reading of the chicken's overall doneness.

In terms of food safety, it is critical for poultry to reach an internal temperature of at least 165°F (74°C) to ensure that harmful pathogens are killed. Since the thigh is further from the bone than the breast, any reading taken there is less likely to be affected by the cooling effects of the bones, making it a better indicator of the chicken's overall temperature.

While the breast, wing, and drumstick can also be tested, they are generally not as reliable as the thigh for ensuring that the bird has reached a safe temperature throughout. The breast might cook faster than the thigh, and the meat close to the bone in the wing or drumstick may not reflect the true internal temperature of the chicken.