I received a question from one of my foodservice directors about chicken that had been cooked properly (165 degrees against the bone). It seems that there was still some pink areas along the bone. By the time I heard about it, the chicken had been cooled down properly and then reheated to 170 degrees and checked again. The same result occurred--the meat was still pink along the bone. I ran through all of the usual questions such as Is your thermometer calibrated? Did you take the temperature in the center of the chicken along the bone? etc.. I just don't have an answer for them. I have actually witnessed this same phenomonon myself in the past. Does anybody have an answer for me?