Is this chicken cooked properly?

thriftlady_2

I'd be very surprised if a chicken cooked for that long and that high a temperature wasn't cooked thoroughly. There will be some dark red streaks near where the meat joins the carcase.

I cook chickens at 180 in a fan oven for 30 mins then turn it down to 160. I allow 20 mins per lb plus 30 mins.

Mummy_Jo

I think that your chicken should be fine. I have sometimes found very dark streaks near the carcass. I too cook my chickens for 20 mins per 1lb plus 20 mins. If you are at all in doubt an oven thermometer would tell you whether your oven is getting up to temperature.

Butterfly_Brain

A useful tip: to know when a chicken is cooked is when you slice at the join in the leg/carcass if the juices run clear it is cooked

carrottopsuk

My mum cooked a chicken this afternoon. When it was carved there is a tiny amount of blood running through the middle of the white meat. Is this undercooked? Can we do anything to salvage it?

Many thanks

lainz

If in doubt - chuck it out! It's not worth the food poisoning.

ben500

Very unwise to eat chicken in this condition.

Rikki

Put it back in the oven and cook for a little longer.

Put the sliced meat on an oven proof dish and cover with foil. The carcase back in the roasting tin and pop it in the oven

kazwookie

Cook it for longer

carrottopsuk

Will it be safe to cook longer? It has cooled down since it was cooked this afternoon? she took it out at about 3pm

Thanks

Rikki

carrottopsuk wrote: »

Will it be safe to cook longer? It has cooled down since it was cooked this afternoon?

Thanks

Yes as long as you make sure its hot right through!

I often cook a joint on a Saturday if No2 son can't make Sunday lunch. Then on Sunday I heat through the sliced meat for roast number two. ( :think: that might explain my extra inches )