I tried the Thomas Keller way of roasting chicken last night (trussed, salt and pepper), used a probe thermometer, and cooked at 425 until the thigh reached 160 degrees.
Was quite pleased with the way it turned out as I sliced off the legs, but as I went to slice off the breast, I realized the cavity of the chicken had a pool of red-tinted liquid. As I went to cut into the thigh, I realized it was just a TAD undercooked (by just a few minutes).
Is it normal for a trussed whole chicken to accumulate bloody juices like that? Even if the chicken was not undercooked, that liquid would not have gone anywhere. It's a bit disturbing to think I might be contaminating my perfectly cooked chicken with bloody liquid.
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