chicken problem

Bright red blood? Never seen such a thing. An hour at those temps indirect and it should be close to done - especially considering what the Thermapen read.

Even cutting a raw chicken into pieces I've never seen such a thing.

Sorry I can't offer any help, but this just sounds like an odd occurrence. I hope there is someone that can post some explanation.

if it was bright red, it wasn't blood. blood turns black and cooks solid (think boudin noir)

and chicken is bled out just like beef, pork, etc.

the red in chicken is usually from the marrow leaching out at the joints. the bones aren't fully developed and calcified because birds these days grow so fast, they aren't completely formed (the bones) at the time of slaughter. freezing used to be the culprit, and can still play a part. but even in a fresh bird, red "blood" (myoglobin being carried in the moisture from the cooked meat) from joints is becoming more and more common.

poultry producers are having a hard time dealing with it. they have the birds producing massive breasts at much much younger ages (which is what they want), but it's getting harder and harder to keep folks from wigging when they literally see red. fast food chicken folks tend to cook thighs and such to 200 or so for firmness, which helps them avoid it.

Thank you stike. Now I know why I didn't remember.

I've seen what you describe and fully understand it -- but I wouldn't describe it as "bright red" - it is more of a red tinged clear liquid in what I've experienced.

Thus my post.

You nailed it right there, you cut the breast bone and the marrow thing as stike described got released. I usually cut the dark meat and wings at the joints. To cut the thigh into smaller pieces, cut along the bone not across. For the white meat, remove whole breast bone before cutting.