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Help! Roast Chicken has rested and is not done!

c
Carbear99 Dec 14, 2008 04:37 PM

Looking for some help asap!

My roast chicken has rested for over a 1/2 hour and we just carved into it and some of the leg meat is a little rare!!! I just put it back into the 425 degree oven, but I'm not sure how much longer to give it......

Any advice is very much appreciated!

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  1. c oliver RE: Carbear99 Dec 14, 2008 05:01 PM

    I absolutely can't cook without my meat thermometer so afraid I can't help. Perhaps if you removed the leg/thigh portions and just cooked those longer as the breast is probably done and will just get dried out. A bummer :(

    1. k
      KiltedCook RE: Carbear99 Dec 14, 2008 06:48 PM

      I concur. As a Personal Chef, i never cook a piece of meat withou using my meat thermometer and cooking to specific temperatures. No 'hand test', no temperature chart can begin to compare.

      All Poultry 165F
      All Fish 145F
      Red Meats:
      Ground 160F
      Whole Rare 140F
      Medium Rare 145
      Medium 160
      Well Done 170

      In most cases (except really thin pieces) remove from the heat when the temp reaches 8-10 degrees less, and allow carryover to finish the cooking.

      1 Reply
      1. re: KiltedCook
        s
        Steady Habits RE: KiltedCook Dec 14, 2008 07:33 PM

        Kilted, since you're a professional, I wonder if you would help me with your opinion on two things?

        1) I always use a meat thermometer, too. An instant-read...analog? (not digital), in the thickest part of the breast and into the fleshy part of the thigh, in both cases, away from the bone. Every now and then in some birds, when the temperature reads done in both places, the joints move freely and the juices run clear... it still looks a little bloody in some of the muscle fibers in the lower breast and around the leg joint. Not running red juices--like the brown blood that collects and coagulates sometimes, but...just not brown. Pink or red. So...is this not done, even though the thermometer (which is properly calibrated) and the other signs tell me it's done? Or is it something about the way the bird was slaughtered?

        2) I got a new thermometer the other day and was shocked to see the gauge indicated 190 F for poultry. I know the feds are more conservative in their temp directions by 10 to 20 degrees for most meats over what most food experts say is necessary, and I also understand that the cleanliness of some poultry processing plants is becoming a bigger federal concern, but...190? My previous thermometers said 180 for poultry... Have you heard anything about new federal cook to temp guidelines? Thanks a lot if you can enlighten me.

      2. s
        Steady Habits RE: Carbear99 Dec 14, 2008 07:35 PM

        How did things work out, carbear? What did you end up doing?

        1. d
          duck833 RE: Carbear99 Dec 14, 2008 08:16 PM

          Go spend $80 and get an insta- read Thermapen. Digital readout, totally accurate, read in seconds. Great for getting everything right. I use mine for all meat, bbq, grilling and dear wife is now using it for roast chicken. 165 in the thigh and it is done.

          2 Replies
          1. re: duck833
            s
            Steady Habits RE: duck833 Dec 14, 2008 08:48 PM

            If people's budgets don't allow that for a meat thermometer, they should still have one. Non-digital versions are available for between five and ten dollars at supermarkets and hardware stores, and read the temp within seconds, too--just not as few seconds as an instant thermometer. But they're just fine at getting the job done.

            IOW, spend high or spend low, but spend, for safety's sake, as well as having meats done just as you like them, on a meat thermometer.

            (And get them for your freezers, refrigerators and ovens, too.)

            1. re: duck833
              b
              bnemes3343 RE: duck833 Dec 15, 2008 04:16 AM

              I love my Thermapen (a bit more than $80 though), but just ordered a remote thermometer (probe in the oven, reader on the counter). Seems like an ideal solution.

            2. Scargod RE: Carbear99 Dec 15, 2008 04:10 AM

              I've a method I feel like is a very acceptable solution to undercooked legs on a roasted chicken. I cut them off and put them in the microwave for two minutes (approximately). I do this only if the breast is done and I reserve the adjoining back area for another meal, where it will get cooked more.
              More often than not, I have set the oven too high and I am in a hurry to get it cooked. Great for crispy skin and juicy chicken.

              1. k
                kwe730 RE: Carbear99 Dec 15, 2008 07:07 AM

                Carbear, neither DH or I are fans of "blush" chicken or pork. Call me crazy, but I want my chicken or pork done, but still moist. I have found that a lot of the roasting times in recipes do not get the bird as done as we'd like it and only to this "blush" stage. I've gotten to the point that I pretty much discount the cooking time called for in most recipes and go solely by my meat thermometer. I have a very basic one, but it works every time.

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