• The best way is to check with a kitchen thermometer with a probe in thickest part of meat, like breast and look for 70 degrees, although some chefs prefer 65 - 70 degrees celsius. If you don't have a thermometer, pierce the thickest part of the chicken with a skewer and look at the running juices. They should be clear and not pink.
• For a stuffed chicken, also tip it up and look at the juices running out of its cavity. They should be clear and not pink.
