I used the Thomas Keller recipe last night to roast two whole chickens. I'm always a bit insecure about knowing when something is done...I tend to overcook! So I googled a bit and it seemed as though cooking until the breast reached 170 degrees was plenty cooked.
So I did that, checking my instant read thermometer with boiling water before relying on it for accuracy. The juices from the breast were also clear. I let the chicken sit for about 20 minutes before carving
So the chicken came out moist and very flavorful but while cutting it the juices from the bird were definitely tinged with red especially in the dark meat region. Again, I googled and there was much chatter and discourse on whether or not that was an indication that the chicken was not adequately cooked.
So, I turn to the list...how do you determine if your roast chicken is done and what are your thoughts on pink on the plate?