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CHICKEN... Safe Chicken Temperatures, Even if It’s Pink!

post #1 of 5
Thread Starter 

Redundant but worth repeating....

 

 

http://blog2.thermoworks.com/2016/09/bloody_chicken/?utm_source=Nl-2016Sep17&utm_medium=email&utm_term=PorterhouseSteakBlogPost&utm_content=inbox&utm_campaign=Sep2016-Cooked-Chicken-cs

post #2 of 5

True that...

 

I still don't like bloody chicken like shown in one of their pictures.  I usually give it a few more degrees or save it for the reheated-later-leftover chicken (or turkey). 

post #3 of 5

Me too Uncle Eddie!

 

I like my steak very rare, but my chicken well cooked.  It's a texture thing.

post #4 of 5

Good post and for me...The family and I been eating 155 chix breast for years. Super juicy and way more tender than cooked 165+. Legs on the other hand we like more done. Especially to that magic point where the meat is still very juicy but cooked until falling off the bone. Three Chefs in the family, nobody fears pink except in sausage and even then it don't bother me...JJ

post #5 of 5
Good stuff, thanks for sharing.
My wife freaks at anything pink/red in a bird, but the thermometer doesn't lie... "Honey its fine, eat it."
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