Whole roast chicken ended up pink with a little blood at the bone - normal?
It was a 5 pound chicken and I roasted for about 90 minutes at 400 degrees. I'm always paranoid about chicken and i always overcook them. I was trying to do it differently this time and now I'm worried I undercooked. The thermometer read almost 170 but I'm never quite sure where to put it. I ate the leg earlier and it was great. But I just went to cut it up and when I cut the breast, near the bone was a little pink and there was a red streak or two. I understand this can be normal near the thigh - what about the breast? Thanks.