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Cooking & Baking

Major Nikon

(36,911 posts)

28. What you are describing isn't blood and is a poor indicator of doneness

Reply to japple (Original post)

Sat Feb 11, 2023, 08:51 AM

Feb 2023

If the juices have a pink color it is due to the myoglobin contained in the juices of the meat. Older cookbooks instructed you to cook chicken until the juices run clear, but this is actually very bad advice. Myoglobin turns color when it denatures and this may happen at 150F or 180F. You could potentially have a very much overcooked or undercooked chicken if you rely on that indication. Temperature and time are the proper indicator of doneness.

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Help me out here. I am a failure at roasting chicken. I use a [View all] japple Feb 2023 OP

Might you be using instructions for a fully thawed bird but yours aren't...just a thought. Thomas Hurt Feb 2023 #1

It was fully thawed when I bought it yesterday and it sat in the refrigerator japple Feb 2023 #17

Get a better thermometer is the obvious answer Hugh_Lebowski Feb 2023 #2

I cook it in a metal roasting pan with a rack. japple Feb 2023 #18

I have found it helpful to thoroughly pierce both where the drumstick and thigh join Atticus Feb 2023 #3

I check the instructions on the outer packaging. ProudMNDemocrat Feb 2023 #4

Make sure it is fully thawed out CountAllVotes Feb 2023 #5

If I accidentally pull mine out a little too early ... Hugh_Lebowski Feb 2023 #6

I don't cook much any more CountAllVotes Feb 2023 #7

I just got through picking the bones off that bird. My neighbor's japple Feb 2023 #19

Do you have a BBQ grill and does it have an upper grill deck? randr Feb 2023 #8

Is the same as spatchcocking? usonian Feb 2023 #12

Yeah, that's spatchcocking tishaLA Feb 2023 #15

I do have an electric patio grill, but don't think it's japple Feb 2023 #20

You would need one large enough to layout the whole chicken randr Feb 2023 #24

look into spatcocking.... getagrip_already Feb 2023 #9

You're on the right initial track hippywife Feb 2023 #10

Make sure the probe is in the thickest part of the thigh, and not touching the bone. rsdsharp Feb 2023 #11

Thanks, will do this calibration with my meat thermometer. japple Feb 2023 #21

Like you, I tried all methods and madness lillypaddle Feb 2023 #13

Well, I just turned 73, so maybe my time has come!! I like japple Feb 2023 #22

This reminds me of other uses for time travel. PoindexterOglethorpe Feb 2023 #26

Nah, 25 year old lillypaddle lillypaddle Feb 2023 #27

go to the thermoworks website and read a few articles on the subject Kali Feb 2023 #14

I may be wrong but I cook my chicken longer than recommended. Paper Roses Feb 2023 #16

Thanks a bunch. Hearts to all. I now have a few quarts of lovely japple Feb 2023 #23

Okay, now I want chicken lillypaddle Feb 2023 #25

What you are describing isn't blood and is a poor indicator of doneness Major Nikon Feb 2023 #28

Just cook it longer! PennyC Feb 2023 #29