Chicken still has a slight pink tint even though i'm SURE it's cooked completely?
I know there are conflicting opinions on this but I can't come to a conclusion on my own based on what I've read so I will try and go with what you guys here have to say..
I am absolutely sure my chicken is cooked all the way through. In fact, it's fork tender, but the few pieces I've tried still have a slight pink tint to them. I think the pieces I've had are thigh meat by the way, if that means anything.
Basically, I made chicken curry with a grocery-store bought chicken that I had thrown in the freezer for a couple days, and then after I defrosted it I cut it up, and let it marinate in the fridge overnight.
Today I took it out and fried it first (meaning only to slightly cook the outside) and then transferred to a huge pot and submersed it in water and coconut milk and brought it to a boil. Then I added potatoes and brought it to a boil again before lowering it to medium and letting it simmer for 30 minutes.
After that the potatoes were completely done and soft, which usually means the chicken should have been done as well, but despite tasting fine the SLIGHT pinkness still freaks me out.
I had cut it into roughly bite sized pieces, so nothing too huge in there ... and yet after all that it still has a slight pink color?!?
I am bringing it to a boil one last time .. What do you guys think?
Bone in? It's fine, eat it.
If you are really that worried about it, pull the chicken out and bring their inner temperature up to 160 degrees. It'll most likely ruin the chicken, but you will be sure it's cooked through.
Apparently, pinkness near the bone of young chickens is not blood. It is marrow leeching out of the young, porous bones. It is completely safe to eat.
That's why it is important to have an instant read thermometer. When in doubt, you can double check the temp/
Chicken that has been frozen will sometimes remain slightly pink by the bone, particularly on the thighs.