Roasted my first chicken tonight. Found some blood in a properly cooked chicken. Is this normal?

[gizmonic]

I'm pretty sure I didn't poison my husband :) He keeps telling me I worry too much and the chicken was properly cooked and he's fine.

I followed Michael Ruhlman's The World’s Most Difficult Roasted Chicken Recipe. (FYI, I'm not too stupid to cook, only I've never roasted a chicken before! :) )

Chicken was 2.85lbs, 425°F for an hour. Juices ran clear, cooked to an internal temperature over 165°. I discovered the bloody bones along the ribcage/spine after my husband had eaten the chicken. :scared:

Can I still use the carcass to make stock?

I'm quite concerned about this and am hoping that C&Bers can alleviate my concerns. Not sure why this happened??

Thanks in advance!
:)

[Stinky The Clown]

1. I've seen overcooked chickens run red

Not always, but not a rare thing, either.

Your chicken is probably fine.

[elleng]

2. Fine, and you can surely use carcass for stock, which you'll be cooking further.

[Tesha]

3. If he's not dead yet...

then you've done a good job of cooking it.

And the meat thermometer won't lie to you, assuming the bird isn't
stuffed you've pushed and you've pushed the tip of the thermometer
into some point that's halfway down in the meat and not touching
a bone: if it says the bird is done, then the bird is done and the
bad bacteria are dead.

Even so, I almost always see red at the leg joints, even when they've
been falling apart as I plate it. I believe its the red marrow rather than
blood; it simply stays red even when it's at full temperature.

"There are two types of marrow: yellow marrow and red marrow.
It is the red marrow that produced red blood cells, white blood cells
and platelets."

[marybourg]

4. To be on the safest side, I believe current recommendations

are to cook bone-in chicken to 175 deg. (170 for boneless breasts), but that being said, yes there are generally red streaks at the bone of modern chickens. A *former* chicken breeder told me it was because chicken development is pushed by antibiotics and feeding techniques to the point where "adult" birds don't have fully mature bones.

[eleny]

5. Thanks for the link

I've got a 6 pound roasting chicken in the oven at 425. Because of the size of the bird I'll let it roast for 2 hours. It's stuffed with stalks of celery, rubbed down with the Kosher salt and the wing tips are wrapped in foil. After an hour and 15 minutes I tented it with foil.

:hi:

[hippywife]

6. Anymore,

I just cut the wing tips off. They really serve no purpose on a dead bird, it's not like there is any meat there, really.

:hi:

[eleny]

7. Right, just two little crispy crunches and their gone