Whole roast chicken ended up pink with a little blood at the bone - normal?

[Aimee]

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.

[Bada Bing]

+1 for normal. If the flesh itself at the breastbone is not pink, you're totally good to go.

[roxlet]

The chicken is perfectly done. The chicken is killed very young, and the bones are soft. This is bone marrow leaking out of the bones. The red at the joint will be there unless you wildly overcook it.

[Aimee]

Thanks everyone. It's a good chicken - I won't make soup this time!

[Aimee]

Also - I'm now thinking I'll turn it into soup. If it wasn't cooked totally through, cooled off then put in the fridge all day, and then turned into soup, does that somehow skirt any risk? I know I sound very paranoid!

[monavano]

If you're still concerned, using it for soup is a terrific idea. Of course it would cook it even further.

[monavano]

I think what you're seeing is blood extruded from the bone due the the high temp you baked it at. Not to worry.

[Aimee]

Just saw this - thanks. That's helpful. The chicken came out very good!