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roast chicken

971025

Hi,

I just roasted a chicken today. I followed all the recommended steps and cooked it to 165 degrees. When I took it out, I saw there was still some red juice inside the carcass. However, when I cut in, the breast was white, the legs were cooked. When I tried a piece of the breast, the texture was like that of a raw chicken (tough to describe, maybe not a raw one, but did not feel like a regular cooked chicken).

Is it supposed to feel like that or am I doing something wrong?

Thanks,

Brian

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tshewman

165? Where was temp taken? Breast, leg, both? Who recommended that temp? Which recommended steps? Brine? Red juice is not uncommon (it is not bl) and the texture should be tender not that of a store bought bird. I usually cook mine to 140ish and let it rests and it comes up a few deg while resting before the final sear.

971025

165 degrees is the standard recommendation to cook chicken up to (for the UDSA). I brought the chicken to room temperature, didn't brine, seasoned, roasted at 450 degrees until the breast was 165 degrees. After, I also checked the legs and it was over 165 and still increasing. After cooking, I let it rest for a good half hour.

meyer8863

Red juices aren't necessarily an indication of chicken being undercooked. As long was your thermometer is calibrated, I would trust it. As far as the text use goes, it's quite possible that you just arent used to "properly cooked" chicken. You may have been expecting something else, because you are usually served chicjen cooked to a higher temp. That's not a bad things,,, just what you're used to. I would try the extra step of brining next time, and see if you find that preferable. Hope that helps!

tshewman

1. The USDA has that temp recommendation for pasturizing in only a few minutes. If held at 140 for ~15minutes or slightly less same level of pasturization. Temp AND time is the crucial take home.

2. If you don't brine and cook at a high temp, it will get rid of many of the internal juices. Causes muscles to shorten and essentially squeezes out water.

3. Am uncertain why the texture would be raw (unless it was a 10lb chicken undercooked and temp only checked in one spot).

For help see here https://www.chefsteps.com/activities/ultimate-roast-chicken

You can let it rest overnight instead of 2-3 days no problem. You can also roast on a rack (you don't have to hang it). Nor do you have to truss it. Allot of misleading info by he USDA re-safety and the like. They look for easy and don't go into details. Feel free to ask questions on the general forum.