Cut into the thickest part; the meat should be opaque all the way through
Check that the juices run clear, not pink
Look for no translucent or raw-looking areas near the bone
For whole chicken, move the leg; it should feel loose and the joint should wiggle easily
Pierce the thickest part with a fork or knife; the meat should feel firm, not rubbery
Check that the meat pulls away from the bone easily
For chicken breasts, slice the center; it should be white throughout
For thighs and drumsticks, the meat near the bone should no longer be pink
Make sure the skin is browned and the surface is no longer glossy with raw moisture
If the chicken was stuffed, check that the stuffing is hot all the way through