(CNN)What's your rule of thumb when you cook chicken? Is it done when the juices run clear? When it's no longer pink? Or do you test the texture of the meat?
None of these methods is foolproof, and even a meat thermometer may have drawbacks, according to a new study that investigated how people in five European countries cooked chicken.
"Most people think you can look at the color change from pink to white and that suggests it's ready," said Solveig Langsrud, a senior scientist at the Norwegian Institute of Food, Fisheries and Aquaculture Research.
"We couldn't find anything in the scientific literature backing this up, so we decided to look into it."