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1st chicken-is it done?

edited 12:16AM in EggHead Forum
My 1st attempt at roasting up a bird- I'd say bout 6 pounds
its been on an hour and a half. I bought a meat temp fork at the hardware store today and when I insert it in the breast it said done.
I brought the bird in and it seemed pinkish aruond the legs so I threw her back on. Should I beleive the thermometer or watch for colour of meat.


  • King-O-CoalsKing-O-Coals Posts: 510
    WW, I use a small "stick" thermometer like the pro's use. Mostly cause it has a pocket clip scabbord that fits in my shirt pocket and impresses the guests. But check the thick part of the thigh for an accurate determination of doneness. Travel down the forum a bit and check out the posts "Boston Butt and 4 little game hens" where BluesnBBQ and I discuss brining chickens.

  • SpinSpin Posts: 1,375
    WW,[p]The color of the juices is the indicator, second to the meat temp. The juices should run clear. Cook to 185F in the thigh or 160F in the breast. In either case, the probe must not touch the bone. Go for the thickest part of the meat.[p]Cooking over lump charcoal (especially with smoking wood) adds a coloring to a bird meat that seems to spread unevenly through the meat.[p]Test your thermometer in hard boiling water to be sure that it reads correctly.[p]Enjoy the bird.[p]Spin[p]

  • Nature BoyNature Boy Posts: 8,523
    The pink color of the meat is common when cooking with wood, and like Spin mentions, especially with smoke. For best results, IMO, you really need to know the temp of the meat. A polder, or accurate instant read thermometer is a great investment.[p]Qon
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