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Old 06-08-2014, 05:16 PM
 
158 posts, read 199,707 times
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Hi all,

today I cooked a whole chicken. I do this often but I have never had this problem. I tempted the breast (as I always do - I know you're supposed to temp the thigh but I always temp the breast) and it was 170-175 in a few different spots so obviously I thought it was done.

Well I pulled the breast off and they were slightly overdone and chewy, but I was putting it into a pasta dish so I didn't mind.

But when I got to the tenderloin it was somewhat pink and almost seemed undercooked. I did not temp the tenderloin. What I ended up doing was putting it into the pasta dish and just letting that cook for a little longer just in case.

But what I'm wondering is why the tenderloin wouldn't be cooked if the breast is? Or was it cooked and it was pinkish for a different reason?

Maybe my oven temp is off? Anyone have this happen to me before? I cook a chicken at least monthly and usually 2x/month and I've never had this issue before.
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Old 06-08-2014, 05:53 PM
 
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chicken is fine at 165

sometimes there are bloodspots in chicken, particularly if its close to the bone- no big worry


place thermometer between thigh and body and if over 165, you should be fine

unless it was frozen and didn't thaw evenly???
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Old 06-08-2014, 05:57 PM
 
158 posts, read 199,707 times
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no definitely wasn't frozen.
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Old 06-08-2014, 06:02 PM
 
Location: Western Oregon
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Quote:
Originally Posted by catlovr8 View Post
Hi all,

today I cooked a whole chicken. I do this often but I have never had this problem. I tempted the breast ...
Sounds sexy.
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