Pink Chicken!

Somtimes it just has to be done, anyone fancy a ribeye?

Re: Pink Chicken!

Postby Stu » 14 Sep 2015, 09:43

Slightly off topic but I did a Beer Can chicken in the egg yesterday and whilst it was fully cooked (not pink) and tasted nice the meat is very tough - Anyone else seen this or did we just have a rogue bird?
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Re: Pink Chicken!

Postby QueFrescoPaul » 14 Sep 2015, 10:52

Can understand skin tough if cooked below 150C but not the meat. Sometimes you do get a rogue bird...
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Re: Pink Chicken!

Postby Vibe » 14 Sep 2015, 12:01

You say it was fully cooked (not pink) but you could have still over cooked it...? How long did you cook it for and at what temp? Did you check temps? Slow smoking chicken usually yields rubbery skin


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Re: Pink Chicken!

Postby Stu » 14 Sep 2015, 12:45

It was cooked at 400'F until the meat probe was at 165'F - From the BGE Recipe book.
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Re: Pink Chicken!

Postby QueFrescoPaul » 14 Sep 2015, 14:16

It was cooked at 400'F until the meat probe was at 165'F - From the BGE Recipe book.


Just converted that to English money and that means cooking temp of 205C until the meat probe was at 73C - I wouldn't do a chicken in my kitchen oven that hot and whilst 75C is what env health will tell you is safe (to protect the public) I would regard that as "buggered" (Northern English expression), especially for the breast meat.

Try going lower and slower at 125C, you won't get crispy skin (for that you need to be over 150C) and hit 70C close to the bone. You'll have to discard the skin but the meat will be supremely moist.
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Re: Pink Chicken!

Postby Stu » 14 Sep 2015, 14:35

Thanks Paul.

Will give that a go.
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Re: Pink Chicken!

Postby Nutty » 12 Aug 2016, 16:06

Read something recently that you can still get red-ish bits next to the bone, because of very young chickens, and the marrowbone seeps through the immature bones.
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