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Roasting Chicken--The Pink & The VW-done


Home Cooking 26

Roasting Chicken--The Pink & The VW-done

kaleokahu | Sep 2, 2012 08:32 AM

So there I was last night, following Tom Keller's roast chicken recipe... The brined bird was seared on the cooktop and then cooped at 475F for 45 minutes in a wood-fired oven. I pull the skillet from the oven *exactly* when instructed (the internal temp at the thigh being 155F--so will rise to 165F after resting). It rests...

I ask Wahine what piece she wants, and the answer is "Thigh". As I carve it, the jus runs (a good sign, I think), and near the bone there's the slightest hint of pink...

UNACCEPTABLE, Wahine says. BACK IN THE OVEN. A discussion ensues, ending with Wahine claiming to know more about chicken than Tom Keller, and me claiming to have learned my lesson--to cook the sh$t out of any chicken I prepare for her.

Anyone else have this issue? Is it normal/safe (as I believe) to have this hint of pinkness at the bone?
Does anyone else have the squick factor/squeamishness over this that Wahine does? More importantly, how do you cook the bird so that the thighs are done (a/k/a have the sh$t cooked out of them) without also overcooking the rest of the bird?


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