Roast chicken was 80 degrees but now has blood

[667TheNeighbourOfTheBeast]

Hi I’m hoping this is the right place to post this. I cooked a small roast chicken this evening in Halogen oven as I have done many times previously, and I used a meat thermometer and checked it at the thighs and breast and it was 80 degrees. I had cooked it at 180 for two hours and this was ten minutes over the recommended time for the weight(1.35kg) I took it out of the oven to rest for half an hour while I cooked the potatoes. My husband carved the breast and we ate it, it was nice but when I went back to look at the rest of the chicken it was in a pool of what looked like blood ! I’ve previously had this a little inside the chicken and I’ve read that this is actually from bone marrow. But it’s a bit worrying and just wanted to know if anyone can shed a bit more light on this please ? Have taken a photo

It doesn't take 2 hours to cook a small chicken in an actual oven (and you can cook your spuds at the same time). I'd be concerned about that much pink juice too op.

Perfectly normal resting juices. Although I am surprised you needed to cook it for so long in the first place.

180 doesn't sound hot enough to be honest. That's only gas mark 4. I wouldn't roast a whole chicken at that temperature for the whole cooking time, I'd have it on hotter for the first half an hour and then turn it down.

To be honest, I don’t trust the times on the packet and just cook the chicken until I know it’s thoroughly cooked, including turning it over to properly roast the underside.

I think you would have known if the breast meat you carved was raw in the middle, so maybe those pink juices are because the underneath wasn’t fully cooked.

I disagree those are normal resting juices - look at the colour!

I cooked a chicken in a roasting bag for 1 hr 45 at 180 yesterday and it was definitely done (medium size chicken). Is there something wrong with your oven? That bit looks fully raw!

Hi everyone thank you for the replies. @BloodyAdultDC my electric fan oven is very old at least 30 years and it’s very expensive to run. If it’s a bigger chicken I cook in the main oven.
I am totally paranoid about not cooking chicken enough so I always cook over the recommended time. I only recently bought a meat thermometer as previously I would really over cook meat. I would usually cook at 180 and not hotter in my big oven but that’s because it’s a fan oven and cooking instructions are usually adjusted for a lower temp in a fan. Not exactly sure how it works but the halogen seems to have some sort of fan too as stuff like foil blows about in it if not secured properly.
@GingerIsBest thank you, yeah all the red juices or whatever they are were definitely not there when my husband carved it or when I took it out of the oven , it was when I came back after it was sitting for a while, I’m really hoping you are right and we don’t end up with food poisoning!

If it was 80c it was food safe, and the meat looks fully cooked. Looking at the carcass the rib cage looks very dark, I'd suspect there was some processing damage/bruising and the bloody liquid is the colour from the bones.
That's if it didn't come with a giblets that you accidentally left inside?!
Either way, I would say it's aesthetically unpleasant but highly unlikely to be harmful as you cooked it to a safe temperature.

Don't know the size of the chicken but a small one only takes one hour in my halogen oven, had to be cooked after two hours! I never use a thermometer, was always told by my mom catch the bone sticking out of the leg with a towel and give it a twist, if it turns and is loose then the chicken is done, same with the breast if the meat comes away from the bone easily is the guideline I use. That said I've never seen juice like that, is your oven still working right and getting up to temp correctly? Although it looks done to me, worst case scenario even if you ate half raw chicken (which it isn't) it's not a forgone conclusion you would even get sick.

Hi quick update we didn’t get sick and I don’t have a constitution where I can eat anything and not get ill. @Onlyvisiting no giblets with chicken. @marylou25 oven is working ok as far as I can tell gets very hot. I did use an extender ring on the halogen so the heat source was further away, I wonder if this is why it took so long, plus my husband had covered it with two layers of foil! I didn’t even check on it until it had been in an hour and a half and I then removed the foil. We have had this exact same breed of chicken before but not had a small one like this and I’ve read today that if it’s a young bird which most chickens are being only 6 to 8 weeks old, it can release a red substance from the bone marrow. Just doesn’t look very nice. It’s more likely to happen apparently if it’s left to rest.@marylou25 it was a very small chicken only enough for two people I thought the weight was 1.35 kg but I think that was the cooking time. No way was it that big. What temp do you have your halogen on for chicken please and do you use an extender ring ?

You’re so completely overthinking this, I’m surprised a tiny chicken was dry AF after two hours cooking.

I usually have the oven on at 180 for most things, seldom change the dial really! I don't use an extender ring with a chicken, I use it for a turkey alright and I never cover them with foil as I like the skin nice and brown plus you're blocking a lot of heat to it, I sometimes turn them over for half the cooking time but not always. I put a small chicken (whatever weight Tesco is selling as small) into it and turn it to the max 60 minutes, leave it for about 15 mins or so after that just sitting there and it's always well done at that.

Are you a vampire?

I always use 180 for chicken or fish or it dries out at higher temps, i just cook it for longer.

My meat thermometer always tells me it’s the right temp and it’s usually slightly under the stated cooking time.

those juices DO look very pink to me 😬

I cook my 1.3kg chickens for about 80 minutes at 170 fan or 180 normal. 2 hours seems excessive to me.

Basic cooking instruction - 20 minutes per 500g + 20 minutes for the pot.

You said the blood looked like normal juices. However long it's cooked is irrelevant, it's not steak. Chicken must always be cooked through.

You cooked it to higher than a safe temperature, as demonstrated by your probe. It's absolutely fine.

Yes, this. Bad butchering can cause this even when the chicken is properly cooked (as it sounds like yours was).

It sounds fine to me. It should be at least 75 deg c I believe. But did you know the worst crime committed against chicken is actually overcooking? Supermarkets are particularly good at this. When I cook my chickens there is no way I can make gravy from the drippings: there aren’t any! The juices are all where they should be—inside the meat.

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