Help! Roast Chicken has rested and is not done!
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!
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.
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.
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.)
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
Whole Rare 140F
Medium Rare 145
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.
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.