When using an instant read thermometer on a whole chicken, where is the best location to get an accurate reading?

To obtain an accurate reading of the internal temperature of a whole chicken using an instant-read thermometer, the thigh is the best location. This is primarily because the thigh is the part of the chicken that takes the longest to cook through due to its density and proximity to the bone. The area near the thigh bone can often be cooler compared to the breast, and finding the right spot ensures you're measuring the temperature where the chicken is least likely to be undercooked.

Additionally, inserting the thermometer into the thigh avoids common pitfalls that can occur when measuring the breast, which might already be at a higher temperature due to being more exposed to heat during cooking. Checking the temperature in the thigh ensures that the entire bird is cooked properly, minimizing the risk of foodborne illness from undercooked poultry.