Fact vs Fiction: How Little I know


 
I read something similar awhile back about the younger chickens marrow bleeding through the bone and tinting the meat. But that article also stressed that temperature is the key to doneness. I do know that these super large chickens the markets have today can take a long time to defrost. I always take my thermos pop and make sure the birds still isn't frozen before I cook it. I did have one before I stared doing precook temps the breast got to 195 and the thigh was still at 145 because it wasn't fully defrosted.
 
Chris... Don't know about others, but for me, it's a no go when I'm sitting at a "Table of 6" and the napkin of a napkin test turns pink... ;)
 
I used to worry about the juice color but I have learned to trust the thermometer just like an airplane pilot has to trust their instruments in thick fog.
 

 

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