Boy, I really hate to blow everyone’s minds here but chicken at 165° is ruined. See article here. Interesting table on how long chicken needs to be at a certain temperature to kill bacteria, example of one line from the extensive table :
[TABLE]
[TR]
[TD]155°F (68.3°C)[/TD]
[TD]49.5 seconds[/TD]
[/TR]
[/TABLE]
Which is what I cook chicken breasts to 155° in my sous vide for shredding for tacos, salads, etc. the meat needs to be at that temp for only 49.5 seconds to kill bacteria.
Most chefs, companies, manufacturers, cookbooks won’t put less than 165° in printed form. Liability? Don’t fight the FDA? But in fact it’s completely unnecessary albeit I understand people’s personal choice. Enjoy this article:
Chicken Temps
That all said, I’ll admit it’s difficult to probe (whole) chicken properly to test for even temps.