So I have this problem; essentially I grew up with my grandparents who believed in cooking a chicken for like 10 hours, and I'm not kidding. Turkey took almost a whole 24.
Old habits die hard; and I find myself (after eating of course) over thinking everything.
I have been pretty good lately, and choosing the route to go ahead and overcook my chicken and drown it in gravy (Oh yeah, I'm immune compromised to boot - chemotherapy). Obviously, I never had these fears until I had treatment and pretty much ever virus/bacteria in the world regardless of how mild can snuff me out.
However today I cooked a chicken from nearly frozen so I was off my game. I cooked an approx 3.4lb whole chicken at 360F for approx 2.5 hours.
This should have been more than enough time; but the chicken wasn't dry at all. To me, dry = cooked. It was very moist, which to me is not a job well done... It's "Oh my god, we are going to die of salmonella".
It's a terrible way to think; and I didn't see any blood or anything; but there was a bit of redness around the bones. However, one of the legs did detach (even though it was trussed) so I am assuming this means cooked. However, I took some of the leftover meat that looked kind of pink where it was touching the bone; nuked it in the microwave and it turned brown! UGH! I don't know if this is witchery or normal.
I normally poke it to death with a meat thermometer to quell my fears, but low and behold today I hauled out my trusty thermometer and it was a dud. Nothing.
I am now convinced I am going to die from some nasty that was in the chicken. I am getting VERY conflicting information about proper roasting times.
But it was delicious, by the way. If that matters.