Since many of us cook to internal temperatures,here is a several post thread that may be of interest.Chicken Temperatures
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Whoa! That's bad looking chicken. Come to think of it, I may have bumped into that bloody tendancy, but not so drastic...yet.
But, for competition cooks, given the stakes, why not buy free-range birds, or anything else but those 45-day old wonders? Pay for a better bird. (My momma used to gripe about those "slimy little fryers." She bought old hens.)
Well, that about ruined my day. Whew.
But, for competition cooks, given the stakes, why not buy free-range birds, or anything else but those 45-day old wonders? Pay for a better bird. (My momma used to gripe about those "slimy little fryers." She bought old hens.)
Well, that about ruined my day. Whew.
y'know, that author said the thighs in pics 2 & 3 were cooked to 155 internal... maybe our rocket scientist should have cooked those thights to 175 or 180! And I just don't believe those wings were cooked to 175. I have seen minute dots of blood around the bones with chicks I have cooked to 165 in the breast... I use Perdue's finest very often. Something's fishy (chickeny?) with that research. But good luck to him in "teaching" consumers to eat bloody chicken! 
I think the article is confusing safety with doneness. While a chicken thigh cooked to an internal temp of 155 would be safe to eat, it�s not done. Done and safe are two different things and the article seems to be mixing the two. I have cooked and eaten under-done chicken and it doesn�t taste good. In my opinion, raw tasting poultry sucks.
Redness on the chicken bone is something I have experienced many times. Even though the meat was falling off the bone, there was still some reddish color on the bone. This was not mucky blood like the picture in the article, but more of a coloring on the bone. This condition happened to my wife and I when we were vending chicken wings at a festival. It�s a real bummer when you cook chicken wings for 3 hours in the smoker and someone returns them because the bone is a little red. We started checking the wings and found that many of them had the redness. Needless to say, we dumped a lot of chicken that day.
As I sit here thinking about this topic, I don�t recall noticing redness on/at the bone when the chicken is cooked at higher temps. I do remember seeing it on chicken that has been slow cooked. Perhaps the speed at which the chicken meat cooks can be a factor. Hmmm�sounds like the makings of a good experiment.
Redness on the chicken bone is something I have experienced many times. Even though the meat was falling off the bone, there was still some reddish color on the bone. This was not mucky blood like the picture in the article, but more of a coloring on the bone. This condition happened to my wife and I when we were vending chicken wings at a festival. It�s a real bummer when you cook chicken wings for 3 hours in the smoker and someone returns them because the bone is a little red. We started checking the wings and found that many of them had the redness. Needless to say, we dumped a lot of chicken that day.
As I sit here thinking about this topic, I don�t recall noticing redness on/at the bone when the chicken is cooked at higher temps. I do remember seeing it on chicken that has been slow cooked. Perhaps the speed at which the chicken meat cooks can be a factor. Hmmm�sounds like the makings of a good experiment.
Howdy,KG.
Your experience is why many of the vendor/caterers have taken to putting out preprinted cards or table placards describing the cooking process and the explanation.
Doesn't always stop tossed chicken,but it is worth a shot.
Your experience is why many of the vendor/caterers have taken to putting out preprinted cards or table placards describing the cooking process and the explanation.
Doesn't always stop tossed chicken,but it is worth a shot.
yeah, and next thing you know they'll be saying it ain't smoked if it ain't got a smoke ring 
Smokin'
Smokin'
Not the smoke ring again.