Safe to eat?

cherryblossomzel

I roasted a chicken (in my new halogen oven) on Sunday. 60min at 190 C. I don't have a thermometer, but I stuck a skewer in between the thigh and body and the juices ran clear. I had to let it rest for a long time (hours) on the counter, but then carved some, reheated in the microwave and ate. All looked fine and tasted lovely, very moist.

Today - after the chicken has been in the fridge since Sunday evening (in foil) - I cut into it and there is quite a lot of pinkish and even outright red meat and congealed jelly-like stuff in the thigh, particularly close to the bone.

I'm normally fairly devil-may-care about this stuff and pretty happy to eat things that may be off, but there is so much of the pinkish/red stuff, and it's chicken, so I'm a bit freaked out. I'm thinking of flinging it, almost a whole chicken.

It was quite a cheap bird, if that makes any difference?

Fruball

cherryblossomzel wrote: »

I roasted a chicken (in my new halogen oven) on Sunday. 60min at 190 C. I don't have a thermometer, but I stuck a skewer in between the thigh and body and the juices ran clear. I had to let it rest for a long time (hours) on the counter, but then carved some, reheated in the microwave and ate. All looked fine and tasted lovely, very moist.

Today - after the chicken has been in the fridge since Sunday evening (in foil) - I cut into it and there is quite a lot of pinkish and even outright red meat and congealed jelly-like stuff in the thigh, particularly close to the bone.

I'm normally fairly devil-may-care about this stuff and pretty happy to eat things that may be off, but there is so much of the pinkish/red stuff, and it's chicken, so I'm a bit freaked out. I'm thinking of flinging it, almost a whole chicken http://static.moneysavingexpert.com/images/forum_smilies/frown.gif.

It was quite a cheap bird, if that makes any difference?

I would happily use it but in a curry or something where it will be heated/cooked properly very thoroughly. I have done it a few times with iffy looking chicken.

Blackbeard_of_Perranporth

Nope. Chicken would be 3 to 4lb. At twenty minutes to a pound at 180C, I guess this would be undercooked.

Rule. 20 mins per lb, plus 20. Such if chicken was 3lb6 oz, cook for 80 mins, foil on, 20 mins foil off. Stand in foil for ten mins.

HappyMJ

I would strip the meat off and cook it further rather than bin it.

pigpen

microwave/recook and scoff..

dingdongsaving

Just sounds like it was a little undercooked 1st time. The outer meat would have been fine, but deeper it most likely didn't have time to reach temp. and cook through. I'd reheat as a new meal...curry, sweet and sour, casserole and eat it all at once (no reheating after that as it'll already have been "cooked" twice.

lilbert

ive just got a bargain halogen oven. i wouldve thought 60min at 190 wouldve been plenty? using it for the first time tonight but with a quiche and wedges. have any veteran halogen cooker users any tips on how long things should be cooked? bit confused, a few ladies have said 30 - 40mins for chicken is plenty.

allybee101

I have heard that chicken is cooked when the flesh has discernible fibres (the fibres that you see when you shred the chicken).
It takes a while for the middle of a chicken to reach the cooking temp - best to take legs off so that heat penetrates the chicken fully.
I ended up having to put a chicken back in the oven for another 40 minutes despite cooking it at the right temperature for the time quoted on the label.
As everyone has said, use it in dishes that need a second cooking.

so_very_confused

lilbert wrote: »

ive just got a bargain halogen oven. i wouldve thought 60min at 190 wouldve been plenty? using it for the first time tonight but with a quiche and wedges. have any veteran halogen cooker users any tips on how long things should be cooked? bit confused, a few ladies have said 30 - 40mins for chicken is plenty.

Newbie myself with the halogan, but loving it. I'm following normal cooking guidelines for fan ovens but checking it during last 10 mins or so. Finding it very easy to use. Wedges dependant on size! I would welcome more expert advice....anyone out there!

cherryblossomzel

Flung it in the end. I started shredding the meat to use in a curry, but decided not to risk it. Apparently young birds can have pink flesh, even when it's thoroughly cooked, and since birds are getting slaughtered very young these days, I suspect that was what happened, but the whole thing just felt too dodgy. I was worried since I had to leave it sitting for a long time at room temp, which might not be safe. I absolutely cannot get sick right now.

I love the halogen, but I think I will be investing in a thermometer to use with chicken, and maybe pork, which I tend to overcook because I can never tell when it's done.

Skintmama

I test chicken slightly differently, by putting a skewer right into the thickest part of the thigh. This accesses the juices around the thighbone where you found the undercooked meat.

You are right that the hours sat at room temperature were not safe for chicken.