Can I assume chicken internal temp rises 5 degrees while resting? With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests.
Is the same true for chicken? If your target temp is 165, is it okay to remove from heat when the internal temp is a few degrees lower?
Yes 3C/5F is about right. Chicken is always tricky because you're try to get legs at 72C but breast only at 65C (or even a bit less). Several cooking techniques to achieve that but it's for another post... The thermal mass argument seems to make sense although there is also 'more to do' so I would stick to the general rule of thumb and experiment. Resting is essential (but you already know this) either under foil or in a warm area. If your bird gets a bit too cold, you can flash the cut portions for 2-3 minutes in a hot oven; no need to rest again.