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Smokerless Chicken

Michael_Sanchez_218562

I roasted my chicken for 2.5 hours at 100C and then broiled it at 260C for 10 minutes. Unfortunately i do not have a meat thermometer to check the internal temperature of the chicken.

After slicing the chicken up, a small amount of watery blood came dripping near the joints/bones; some of the cartilage appeared reddish. Is it cooked? safe to eat?

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Michael_Sanchez_218562

Thanks a lot! This really helps!

Manfred_18311

First, there is no blood in the product at all once it’s slaughtered and hung for at least a day as required. Any meat that is; Beef of course has a prolonged “resting time”.

It’s cell water, containing myoglobin molecules, close to hemoglobin but not exactly the same. It accounts for the oxygen storage within the meat. The more oxygen is stored within the cells the more the color will be extensively scale to intensive red, thus telling the animal had more “exercise” ie oxygen intake.

Any meet cooked with the bone on is considered to be juicier as without, bones have a different density than the meat around it, contain no liquid therefore functioning as a sort of a temperature Insulator.

Your correct, the cell liquid could not evaporate during the chosen cooking procedure, but actually if the product was handled all right with an unbroken cooling chain from slaughtering to the counter sell, I would not have concerns.

The term “bloody” is out right wrong and should be eliminated in the cooking language for once and ever since we have a better understanding on the molecular structure of meat, proteins and its interaction.

If cooked 2 hr at 100°C, I would eat it without hesitation and enjoy the more juicy parts of the chicken.

In fact…, I just did so yesterday. (higher themp, shorter cooking time), I admit it was an Organic free range raised chicken with a validated slaughter date.

DiggingDogFarm_65362

Check this out....

http://www.hi-tm.com/Documents/Bloody-chik.html

Michael_Sanchez_218562

hey Manfred, thanks a lot! It's somewhat a concern, would you have a scientific explanation why the blood will come watery and the bones/cartilage will look reddish? Has it something to do with the colagen being trapped in the center and not evaporating? just like a smoked/grilled brisket?

Manfred_18311

Yes it is.