Roast Chicken Problem
Last time I cooked roast chicken the cavity still had blood in it although the breast and thigh temperature tested it was done.
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Last time I cooked roast chicken the cavity still had blood in it although the breast and thigh temperature tested it was done.
8 Comments
see some cooking tips here http://www.lembestlechon.blogspot.com/
http://www.thermoworks.com/blog/2012/02/bloody_chicken/
It's been ages since I cooked a bird on it's back, I tend to use the stand up cooker, where it looks like the chicken is dancing in the oven. This allows most of the fat to drip out and yet the meat still be moist. But it sounds like it either needed longer cooking or something went wrong with the prep.