One of the readers sent me an email about some issues she was having roasting chicken. It seems that on more than one occasion the bottom of the chicken was still showing blood while the top was cooked. That can happen for several reasons. First you have to understand that when you buy a chicken from the store that was most likely shipped at least partially frozen. USDA allows poultry to carry the 'Fresh" Label as long as it has not been held lower than 26 degrees F. So often we get home there may be ice in part of the chicken. Second you have to know some techniques that will allow for even cooking. Here are some tips that will help.
1. Unless you need to cook the bird right when you get home consider brineing the Chicken. That adds flavor and will allow it to thaw safely even if it is "fresh".
2.Always rinse the chicken before you cook it. That helps to wash off surface bacteria that may have settled during processing.
3. Consider using a Vertical Roasting method. There are several pans etc that hold the Chicken up right allow for heat to circulate.
4. Start the chicken upside down - with the breast on the bottom. Half way through turn the chicken over and continue to cook. This method also helps the white meat to stay juicy.
5. ALWAYS use a thermometer to check for the proper temperature/
Here is a link to the USDA page on Poultry Definitions
http://www.fsis.usda.gov/Factsheets/Meat_&_Poultry_Labeling_Terms/index.asp
Roasted Chicken can be a great comfort food. I hope this helps!!
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