I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it for about an hour at 425 or 450, it seemed and smelled done. I just had some of the thigh and there was redness at the bone, I don't know if it's blood but the meat was red there after eating to the bone. I feel fine and we'll see how I feel tomorrow, but as a general question I am curious:
do I need to throw out all parts of the chicken, if that part near the thigh wasn't cooked enough?
I mean, let's say I cut out the breast meat, and it is all white and well-done. Can I still eat that, even if there's a suspicion that some parts inside (like the thigh) weren't fully done?
I did already have a drumstick from it yesterday and it was fine, so maybe I have the answer.
Curious to hear your thoughts or knowledge!