Yes. It is possible for a chicken to still be pink after cooking for two hours and reach this minimum internal temperature. What is this? This can occur if the chicken is cooked at a lower temperature, such as in a slow cooker or oven set to a low temperature.
The USDA says that 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 doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.
Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.
Cooked chicken should be refrigerated within no more than 2 hours after cooking or removal from an appliance keeping it warm.
The Chicken is Undercooked
There will be instances where the chicken meat is pink because it hasn't finished cooking. Undercooked chicken will have an internal temperature way below the recommended 165 degrees Fahrenheit. If your chicken is undercooked, put it back in the oven and cook it for longer.
A thermometer – insert a thermometer into the thickest part of the chicken to measure its internal temperature. If it is below 165°, then the chicken is undercooked. 2. Color – uncooked chicken should be pink while cooked chicken is white or tan with no trace of pink remaining.
Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat undercooked chicken, you can get a foodborne illness, also called food poisoning.
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F. Never thaw food at room temperature, such as on the counter top.
How it works. Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can't be put back in the fridge.
It is not safe to eat raw or cooked chicken that has been sitting out at room temperature for more than two hours. Instead, you should discard it because otherwise, you're putting yourself at risk for food poisoning.
Safely cooked poultry can vary in color from white to pink to tan. For safety when cooking poultry, use a food thermometer to check the internal temperature. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
The more undercooked it is, and the sooner you want to eat it, the thinner you'll want to slice it. Place the meat in an oiled roasting pan or Dutch oven; drizzle it with some stock, sauce, or water; cover it with aluminum foil; and bake the whole thing in a 400° F oven until cooked.
Poke the meat to see if juices are red or clear
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
Goussault said. Bring the breast's core to 165 degrees Fahrenheit, he said, and the leg to between 168.8 and 172.4 Fahrenheit. And remember: Chicken surfaces need love too.
How long after eating raw chicken will you get sick? In the case of campylobacter, symptoms don't typically start to present themselves until two to five days after exposure, while salmonella can start wreaking havoc in as little as six hours, per the CDC.
Any cooked chicken left at room temperature for more than two hours should probably be thrown out. The same applies to cooked chicken enjoyed outdoors, like at a picnic or barbecue. But when the indoor or outside temperatures are above 90°F (32.2°C), the cooked chicken is unsafe to eat after one hour.
Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave.
If a perishable food (such as meat or poultry) has been left out at room temperature overnight (more than two hours) it may not be safe. Discard it, even though it may look and smell good.
10 to 15 min/lb. 7 to 9 lbs. 10 to 18 min/lb. Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
CCP 1 Cook chicken to a minimum internal temperature of 165°F for 15 seconds. Heat soup to a minimum of 165°F for 15 seconds. Check internal temperature Continue to cook until food reaches 165°F for 15 seconds.
The CDC estimates that one in every 25 packages of chicken contains Salmonella, so even a small bite of undercooked chicken isn't worth the risk. If you're worried your chicken might be undercooked, it's best to just throw it back on the stove. After all, it is not safe to eat even slightly undercooked chicken.
Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.
Consumer Reports found that 71% of fresh chickens tested were infected with bacteria, either Campylobacter or Salmonella. Thorough cooking kills the bacteria (freezing does not). Based on this I would say there is no guarantee, but the odds aren't in your favor. You might eat one of the 29% completely raw, and be fine.