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does the redness near the bones of a cooked chicken
Anne and Sue,
When I cook chicken, there is sometimes a dark red tinge
inside and around the joints of the bird, even though
it's been in the oven for the required amount of time.
Does this unusual coloring mean the meat isn't cooked
You're not alone in experiencing this discoloration of
chicken joints. It's a condition that occurs most often
in chicken that has been frozen. As the bird freezes and
then thaws, it sometimes causes pigment to leach out of
the bone marrow and accumulate as a deep red color around
the bone. You'll also likely notice it in the meat right
next to the bone.
cooking progresses, this discoloring changes too, moving
from dark red to brown, much the same way the color
of the meat itself changes during cooking. You see this
process happening most often in young birds, those suitable
for broiling or frying. As the bones of older birds
become denser with age, this leakage is less likely
no need to worry about the quality or the safety of
the meat, though we agree, this discoloration isn't
particularly appealing. It does NOT indicate that the
meat is insufficiently cooked. It's always wise to check
the doneness of poultry, however, with a meat thermometer.
Poultry is cooked when it reaches 180° F (82°
C) in the thickest part of the thigh, and when the meat
juices run clear. Once these conditions are met, you
can relax and enjoy your chicken dinner.