Partially cooked chicken should be cooked until what percentage is done?

Cooking chicken properly is crucial for food safety. Partially cooked chicken should be brought to a temperature where it is 80% done to ensure that it reaches a safe final temperature during the second cooking phase. Cooking the chicken to this degree allows for sufficient time to kill any harmful bacteria that may be present, while also ensuring the meat is tender and retains flavor.

The total cooking process typically involves two stages: an initial cook (where the chicken is partially cooked) followed by a finishing stage. Getting the chicken to 80% done is effective and practical, especially in commercial settings like those managed at a station, where timing and safety are important considerations.

While the other options suggest lower cooking percentages, they do not provide enough assurance that the chicken will be safe to serve after the final cooking, which is why they are not the correct choices. Proper cooking guidelines emphasize reaching at least 165°F internally for chicken to eliminate foodborne pathogens fully. Therefore, cooking it to 80% done allows for a balance between safety and quality during the cooking process.