I roasted a whole, but small chicken. The internal temp was 180 in both the thigh and the breast, yet when I was cleaning the chicken I noticed a lot of bloody spots in the chicken. I picked around it, and I microwaved the picked meat just in case, but I was wondering if this is normal with cooking a whole bird, or if it was indeed just not cooked fully. Thanks in advance!
2006-10-31 14:46:55 · 12 answers · asked by novaviper 1 in Food & Drink ➔ Cooking & Recipes
blood on chicken means it is still raw, not yet cooked
2006-10-31 14:55:04 · answer #1 · answered by m 3 · 0⤊ 1⤋
I see a variety of answers, but I think it was cooked long enough. I roast my chicken based on the the weight of the chicken, time in the oven and the temperature of the oven.
After preparing the chicken (seasoning) for roasting, I sear it in the oven at 500 degrees for 15-25 minutes. Then I cover it and lower the temp to 325 and roast for one hour; this would be for a 3-4 lb chicken. It comes out perfect every time!
I know that professionals say that using a meat thermometer is the way to perfect meat, but I have my doubts. Your question is one example. I feel there are too many variables when using a meat thermometer and from others I have heard that it's not always reliable. Or maybe I'm just an old fashioned cook!
2006-10-31 23:22:49 · answer #2 · answered by candace b 7 · 0⤊ 0⤋
bloody spots are often a sign of a fresher chicken. The blood has recently been drained out of the chicken after it has been killed - therefore small remants of blood is a sign that the chicken is fresh killed.
We buy chickens from a farm 1/2 a mile down the road. they kill them on Tuesday and bring them to us on Wednesday and there are always blood spots on them after they are roasted. Especially near the bones.
Another FYI all bacteria is killed at 165 degrees.
2006-10-31 22:53:16 · answer #3 · answered by kizabrat 1 · 3⤊ 0⤋
OH NO never eat chicken that is undercooked , you could get really sick or even die, exspecally chicken you should have put it back in the oven and cooked it a little longer to be safe
2006-10-31 23:13:22 · answer #4 · answered by fefe 4 · 0⤊ 0⤋
It's normal in chicken, but only if the blood isn't liquid yet.
If it isn't coagulated red powder, you need to cook the chicken a bit more.
Better make it well done than underdone.
2006-10-31 22:53:40 · answer #5 · answered by Anonymous · 0⤊ 0⤋
If the blood was red it will contain contaminants that you do not want as a human being. How ever if the meat was white and the blood spots were dark (a maroon-ish color), you will be just fine.
2006-10-31 22:52:16 · answer #6 · answered by tbaby 3 · 0⤊ 0⤋
if u're talking about bloody spots before u cook d chicken then it cud be injured before it died, dats y got blood clot...but if u mean after cooking then perhaps it's not fully cooked.
2006-10-31 23:45:55 · answer #7 · answered by hata_03 2 · 0⤊ 0⤋
You are probably okay. However, to prevent this in the future, be sure your bird is completely thawed before you cook it.
2006-10-31 22:50:39 · answer #8 · answered by papag7222000 3 · 0⤊ 0⤋
180 degrees is not hot enough for chicken. any blood in chicken is not gooooooood.
2006-10-31 23:30:03 · answer #9 · answered by tim f 1 · 0⤊ 0⤋
Wasn't cooked enough. Blood was probably at a joint.
2006-10-31 22:51:40 · answer #10 · answered by chickenger 3 · 0⤊ 0⤋