No matter what method I use to roast a chicken, it seems I always end up with some - sometimes a lot - of bright red juice in the cavity of what certainly seems like a fully done chicken.
Most recently, I cooked a 4.2 pound free-range chicken per Thomas Keller's Bouchon recipe on Epicurious (which tasted fabulous). I cooked the chicken for 80 minutes at 450. The breast had reached 160 and the thighs 180 (and when we ate the thing, it was most definitely done). Yet as I pulled the chicken out of the oven, here comes the red juice pouring out on to the potatoes I'd sliced and put under the roasting rack. It was disgusting. I put the chicken on a plate and roasted the potatoes another 10 minutes or so, which must have been enough to kill any remaining bacteria because none of us got sick. But I'm still confused. This chicken had been frozen, but it had thawed in the refrigerator for three days, and though after two days it was still somewhat frozen, I can't imagine it wasn't completely thawed when it went in the oven. Does anyone have any idea why this is happening and/or what I can do to prevent it?