No not necessarily . I just had some of the thigh and there was redness at the bone, I don't know if it's blood but the meat was red there after eating to the bone.
The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. Young animals have very spongy and highly vascular bones particularly at the joints. [My 8 1/2 mth old ri red has a red, raw butt. It may be more closely related to bone darkening but with con-siderably more redness.
Very moist, tender, and spicy! I've never seen this before.
I didn't find a truly authoritative source like the USDA, but I did find several instances of people saying that this happened even with highly overcooked chicken.
It's a young bird.
I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it for about an hour at 425 or 450, it seemed and smelled done. I mean, let's say I cut out the breast meat, and it is all white and well-done. I am also the one in the previous post that subject line is "please I need help". If you’re ever in need of a nap, google poultry skeleton ossifcation and age determination. The interior of a marrow bone is a rich red due to the amount of hemoglobin found within. pleasingly cherry-red color. Can I still eat that, even if there's a suspicion that some parts inside (like the thigh) weren't fully done?I did already have a drumstick from it yesterday and it was fine, so maybe I have the answer. Because the bones of young poultry are still porous, freezing and slow cooking allows some of that hemoglobin to move from the marrow of the bone into the surrounding flesh.This may not be pretty, but it is not at all a health risk.You can reduce, but probably not eliminate the discoloration by trying the following:Keep in mind that chicken does not store for long in a refrigerator and should be kept on the bottom shelf to prevent cross-contamination.Season a pot of water, bring to a full boil add the chicken drumsticks and reduce the heat as soon as the water returns to a simmer. Index of Cleaning Articles Sorted By Room and SurfaceHome Ec 101 Review Policy for Cookbooks and Culinary Magazines« Menu Monday #37 & Heading to the Food and Wine ConferenceThis website uses cookies to improve your experience. Because the bones of young poultry are still porous, freezing and slow cooking allows some of that hemoglobin to move from the marrow of the bone into the surrounding flesh. It is therefore entire possible to have a properly cooked chicken with red spongy joints. Any kind of pink or red in chicken and my internal gag reflex goes haywire, “Step away from the chicken, step away from the chicken, salmonella, salmonella!”However, you’ll be relieved to know that the reddish color you’re seeing has nothing to do with whether or not the chicken has been cooked adequately.The bones of young vertebrates (animals with a backbone) haven’t fully ossified or made the change from cartilage to bone.
A number of beefed-up features to the bones support the wings and allow flight. I looked it up back then.
Red discoloration is a different phenomenon than meat pinking.
( Red discoloration as described in this study, is more intense, localized, and dark red (some-times bloody), usually found on or in the meat near the bone. She is eating, drinking and acting normal. I feel fine and we'll see how I feel tomorrow, but as a general question I am curious:do I need to throw out all parts of the chicken, if that part near the thigh wasn't cooked enough? I don't know why or what to do.