Quick advice please - red fluid in chicken

[LonnyVonnyWilsonFrickett]

I'm roasting a (small) chicken for dinner and just went to add some veg to the tin. As I turned it round I noticed there was like a pointy bone stuck into the cavity, rooted around and there were two of them inside the actual bird and a massive pool of watery blood. It still has 20 mins left to cook - is it going to be OK?

Sorry for rushed thread but there's nothing else in!

I fished the two bits of bone out by the way!

Prob fine. When time's up, check the temp of the meat at the thickest point. Should be piping hot, juices running clear. If you're unsure, check by cutting in around the thigh joint - always the last place to cook. The fibres of the meat should be set.

Make sure you leave it to rest before carving - makes for a juicier bird.

Sound like it might need more than 20 minutes. It's just the boos mixed with juices but should be clear before you eat it

Could the two pointy bits be the giblets? (Perhaps the neck)

If so you should have taken them out before roasting.

The important thing is that the meat you eat should be thoroughly cooked, with definitely no watery blood in the cavity.

If it was me I would cover the breast with foil so it doesn’t become overcooked and extend the cooking time to ensure there is no undercooked meat anywhere on the bird.

If you have a meat thermometer check it with that before serving.

Yes, could well be the neck, I didn't think to check as you so rarely get giblets these days but it's from a new butcher.

And I can see that the juices are now dripping out, obviously the bony bits were stopping them doing that earlier. Feck, I've put orzo and stock in with it, it's going to be a disaster now.

Forgot to say thanks! I blasted it covered with foil and then rested for longer and it was fine.