Is this chicken cooked properly?

squeaky

carrottopsuk wrote: »

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

I'm probably a bit late now but yes - if it's bloody it's undercooked*; and with chicken that can be risky...

However...

You can as suggested above re-cook and/or reheat it either whole or sliced, or you can slice it and zap each plate's worth (covered) in the microwave for two or three minutes which is usually enough to sort out what seems to be a slightly undercooked chicken in this case.

* You DO need to ensure that the chicken is cooked properly in future... and the way to do this is to stick a skewer (or a very pointy knife) into the main breast area of the chicken. When the juices that run out as you withdraw are clear - then the chicken is cooked, and if they're cloudy or discoloured - then it isn't quite ready yet.


HTH


P.S. I know it wasn't you this time, but maybe you can gently pass the message on

carrottopsuk

squeaky wrote: »

I'm probably a bit late now but yes - if it's bloody it's undercooked*; and with chicken that can be risky...

However...

You can as suggested above re-cook and/or reheat it either whole or sliced, or you can slice it and zap each plate's worth (covered) in the microwave for two or three minutes which is usually enough to sort out what seems to be a slightly undercooked chicken in this case.

* You DO need to ensure that the chicken is cooked properly in future... and the way to do this is to stick a skewer (or a very pointy knife) into the main breast area of the chicken. When the juices that run out as you withdraw are clear - then the chicken is cooked, and if they're cloudy or discoloured - then it isn't quite ready yet.


HTH


P.S. I know it wasn't you this time, but maybe you can gently pass the message on

Thanks Squeaky :beer: ....it won't ever be me cooking the chicken....I don't eat meat & poultry

It's strange....my mum always has always cooked chicken well & does test it. However, something must have gone wrong today.

It has been cooked again but not eaten yet.

Thanks

Cheekythellis

So trying to be moneysaving I bought a chicken today, cooked it up (for 30mins longer than it needed), juices running clear and had a wee roast dinner. Then after I took the rest of that portion of breast meat and put it in soup. Then I took off one of the lgs to make into a pie filling....and it was still red, like juices running red!!!:eek: It was still warm cos it had only been out the oven 30mins, and itwas only at the top of the leg that was red,so I put the whole thing back in for 40mins until I was convinced it was cooked, made my pie filling and also some chicken tagine. But then one of my friends said I shouldnt have put it back in the oven but shouldve binned it? Ive now frozen most of what ive made but do you think it'll be ok to eat? Would you eat it? Silly question probably, but Im a novice with roasts! Thanks in advance x

aliasojo

I'd eat it.

Cheekythellis

Good! Cos I really dont want to waste it...plus I'll have nothing to eat tomorrow lol!

Tigerlilley1980

As long as it was definitely cooked when you froze it I think it will be fine. |I would eat it.

Lobell

I'd eat it too.

Cheekythellis

Cheers guys! x

Linda32

Its okay, the meat nearer the leg bone is redish, no idea why, its abit of a shock when you see it, isn't it. Well it was for me first time

As long as you cooked it for longer than it said and you oven is okay which I'm sure it is, then you will be fine.

We had the meat off a chicken leg last night and are fine, again redish meat near the leg. I knew it was cooked through, I understand that if the skin is coming loose and you can really see the bone then thats a good sign as well.

HellsGranny

Leg meat is darker anyway, it should be fine.

Cheers, HG