how to tell if roast chicken is done

Suzanne is a trusted source on General Cooking.

added almost 2 years ago

I time my chicken when I roast it. I found this video on you tube its actually the recipe I use for roasted chicken, Its Julia Childs recipe for roast chicken she bakes a 5 lb chicken for one hour and 15 minutes. Here is the link:
http://www.youtube.com...

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Suzanne is a trusted source on General Cooking.

added almost 2 years ago

Oh I forgot she bakes it at 400 degrees.

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Sam1148 added almost 2 years ago

Some red is normal if you're using a frozen chicken. The hemoglobin in the marrow can lech out red even tho it's properly cooked.

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creamtea added almost 2 years ago

Consider also that nowadays chickens are bred for more breast meat; often now that is the thickest part of the bird.

I usually do 3 tests, I insert an instant-read thermometer either into the thigh or now, sometimes, into the breast for 165º. I also pierce with a skewer or knife tip. And I take a sturdy pair of tongs and lift the bird, one prong through the cavity and one grasping the outside top. When Iifting, I hold it almost vertical so the juices drip from the cavity into the pan. When they just run clear, it's done, not over or undercooked. If you see a pinkish tinge in the pan in the area where the juices have run off, cook a little longer.

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sarabclever added almost 2 years ago

I'm still confused, but for posterity/anyone else looking at this thread in the future I found this on chowhound which puts forth a million different theories it seems. I DID use a never-been-frozen chicken fresh from a chicken farm and for what it's worth, there was no red stuff this time. http://chowhound.chow.com... Thanks everyone! @creamtea, I did wonder about that point you make on breast meat, though as ours are heritage breeds that free range (and can actually walk without falling over, therefore) I don't think it's the issue here, but I can totally see that coming up for other types of chickens.

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