I am never sure when making roast chicken how to tell if it's done. Besides taking the temp in the thigh, other recipes say it's done if you cut between thigh and leg and the juices run clear. Get that. But even when any and all of the above criteria are met, sometimes it seems the center cavity still has juices that are not clear--part clear, and part streaked red. I am not sure if that's normal? Because if it's not, then why don't the classic cues work? By the way, I am using a well-defrosted bird so it's not that. Help!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)