Even if you're leaving the skin on, cut any kind of skin that extends farther compared to the sides of the poultry upper leg. If you're utilized to cooking chicken bust, remember that upper legs cook darker. read more
Temperature is the real indicator of a fully-cooked chicken. As long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate done-ness. Hemoglobin in the muscles can likewise react with air during cooking to give the meat a pinkish color. read more
merricontrari, I love fried chicken way too much not to explain. The way to keep the chicken from burning on the outside and not being done on the inside when you fry is to: 1) Don't fry singly. The pan, not deep fryer, should be full. read more
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. read more