Bloody Chicken, Roasted?

Bloody Chicken, Roasted I roast a whole chicken (say, just over 3 lbs), in a convection oven for 45 minutes / 400F degrees. The chicken is succulent, the juices clear, yet soon there are blood "stains" on the breast portion, probably from the bone. Longer cook time just dries the bird, not solve the blood issue.

Insights? Asked by aka10003 49 months ago Similar questions: Bloody Chicken Roasted Food & Drink > Cooking.

Temperature counts You should cook at 375 F. Cook the bird until the internal temperature as measured in the thigh is at least 165 F, more if you like crusty chicken. I have a George Foreman Mini Roaster model GV5.

I didn't use it for a long time because it was such a pain to clean. But then I had a sudden manifestation of the essence or meaning of something (LOL). One day I lined the roaster with parchment paper, poked a hole in the location of the drain, folded the tail ends of the paper over the bird until it was totally covered with parchment.

Then set the timer to 60 minutes just for information purposes. I cook the bird to a temperature, not for a time. I check the temperature from time to time and allow it to roast until the internal temperature is 165 to 185F.165F is fine, but I generally tend to let it cook longer because I like the crusty surface.

Then I remove the bird to a platter, remove the paper and voila! A moist succulent chicken. And I just have to wipe the bottom and top inner surfaces with a wet bunch of paper towels while the roaster is still hot.

When I used to use my regular oven, I roasted my birds breast down. The juices then flow into the breast. They look ugly as sin after cooking, but taste great!.

No worries! The blood stains are completely harmless. As long as your chicken has reached a temperature of 165 degrees F, you're good to go.

Practically speaking, what this really means is that you cook the chicken until the temperature probe or your (fast) instant read thermometer reaches 160 degrees, remove the chicken from the oven, tent it with aluminum foil and allow it to rest for 5-10 minutes. After this period of time, you'll notice the temperature will come up another 5 degrees. Please note: temperatures should be taken in the thickest part of the bird.

If you're not sure, move your thermometer in and out a bit and see what the highest temperature that registers is. Chicken prepared this way may even have a slight pinkish tinge to the juices, but this is perfectly safe. Personally, I'm OK with a very slight pinkish tinge to the meat as well.

You can buy yourself some cheap and easy insurance by brining the chicken. Cooks Illustrated or America's Test Kitchen website should have a good brining formula for you to use. The brine gives you a few degrees of "slop" to work with, and makes it more difficult to dry out the chicken..

Seems to me that the last portion of the bird to thaw is the bone, and you're going to end up with that portion much colder than the rest, even if the meat is fully cooked. Not sure if I'm explaining it right, but I know that when I've rushed cooking a bird, and it's not fully defrosted, the areas near the bone don't want to cook at the same time as the rest of the meat. Everything seems correct as far as the thermometer and the juices running clear, but when I cut near the bone, it looks a little iffy.

If I plan better and the bird is truly defrosted, I don't seem to have that problem. Also, there are parts of the meat near the bone that are just darker. This seems normal to me, and I've never considered it to be stained or undercooked...it's just they way it is...is this what you're describing, perhaps?

If that's the case, either don't worry about it, or cut it away, if it bothers you.

Here's my personal opinion for this problem Forget the convection oven! Do you have a regular oven? Next time, wash your bird well in warm water.

Dry off with paper towel. Spray inside and out with cooking spray. In a small bowl, mix up your very favorite spices.(Mine would be some paprika/lemon pepper/garlic powder/thyme/ etc. ) Sprinkle gently over the bird and pat in.

Put in a shallow pan and make an aluminum "tent". Put in 350 oven for about 1 hour and check with meat thermometer. Put thermometer in breast and don't touch a bone.

If temp low, cook another hour. When temp is getting close to 180, remove "tent" and increase temp to 400 for about 10 minutes to brown nicely. OR if you have an electric oven, turn on the broil element up top and brown nicely.

But you have to watch this carefully or it will burn. This only works well when bird is in middle of oven. Remove bird from the oven and cover with tent again to keep warm.

Drain all juices into a pot, make a slurry, (cornstarch and water) and thicken into a gravy. Call me when dinner is ready.

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Everytime I eat roasted chicken, the prepared whole roaster you get from a supermarket, I feel nauseated. Why is that?

Why do sharks always look like they have bloody gums and teeth..

A store brought roasted chicken hbeen frozen for several months. If I thaw and heat it properly, is it likely okay to e.

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