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Baking Chicken Food Safety

Blood running out of properly cooked chicken?

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Blood running out of properly cooked chicken?

Lixer | Feb 10, 2010 04:54 PM

I just got some seasoned chicken leg quarters from the grocery store to cook for dinner. I baked them at 375 for 30 minutes. At this time I took the temperature from the largest of the thighs: 157. Curiously, I poked the rest of the quarters and the last one started pouring out blood! Even though it tested at 162 I've grown up with the mantra "until the juices run clear" so I put it back in the oven for another 5 minutes.

While they were cooking longer I decided to test my thermometer's calibration. In boiling water it registered 211.7 and in ice water I got it down to 36. No problems with the thermometer!

Finally I pulled them out and tested them again. The largest was 164 and the small bloody one 170ish. These were tested in multiple spots at multiple angles, trying to be mindful of bone. Scared of over done chicken more than food poisoning, I called it quits and picked the large, non bloody one... I bit into the thigh,,,, and out pours bright red blood!

Is this normal and safe? They were all cooked to over the recommended temperature.

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