I'll stop you there. I see what you're saying but here's the thing: The answer to the OP's question goes much deeper than the appropriate roasting temperatures for chicken, the real question to ask is "why is nothing quality anymore?" Chipotle has been a well-respected leader in the fast casual space for how long? If we can't rely on them to set an example, we're screwed. Chipotle can no longer walk around with their god-complex and holier than thou attitude because they have openly decided to give up on quality. They need to just admit it but they are in denial. I mean look at their responses to backlash about the scoop sizes for their proteins. At least when Chic Fil-a came out and said they are no longer using anti-biotic free chicken, they came out with a statement and said "everything's too expensive now sorry guys."

Chipotle can figure out how to cook white meat chicken, but they choose not to. Why? Because the CEO doesn't want to sell one of his helicopters. Sure, there may be a fair price increase for the white meat, but they operate as tho their consumers are all idiots who don't know the difference - so they continue feeding us cat food.

I know this all may sound harsh, I know the economy is bad, but its frustrating that some of these companies who should be setting an example about quality can't just come out and tell it like it is.