Please tell me I haven't condemned us all to food poisoning!

[twirlymum]

I very rarely cook a chicken.
I followed the instructions, and it was in the oven for 15 mins more than they suggested.
Everything else was ready, but when DH cut it up, it wasn't cooked through.
I cut off the breasts and put them in the microwave for two mins, and it was (hopefully!) done.
Please reassure me we are not all going to be throwing up all night

As long as the juices are clear (not pink) and the flesh is white then you will be fine :)

The flesh was White after I'd microwaved it.

I think I feel a bit sick [hypochondriac emoticon]

I'm sure you'll be fine this time. :) Next time, to check if your chicken is cooked, push a skewer into the thickest part of the thigh and breast. if the juices run clear, it's cooked... if they are still pink, give it another 20 minutes. Oven temperatures vary quite a lot between models and which shelf you use, so it pays to check

If you grab a leg and draw it away from the body of the bird, the thigh should pop out cleanly. This is a dead simple way of seeing if the meat is cooked or still pink.

I've done the emergency microwaving too. We all lived to tell the tale.

Well, we were all ok thank goodness!
Thanks for all the advice
Think I'll stick to beef in future!

Cooking time is based on meat being at room temp before starting, and oven being properly hot. If you still have a pink chicken, your oven prob isn't getting/staying hot enough.
Incubation for typical chicken food poisoning 48 to 96 hours, sorry.....