Is it safe to eat cooked chicken meat that is still pink?
by 
Kim Siever
ANSWERS: 24
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When the temperature of the poultry as measured in the thigh has reached 82°C (180°F), there is usually no other site in the bird lower than the safe temperature of 71°C (160°F). Check the temperature in several locations, being sure to include the wing joint. All the meat�including any that remains pink�is safe to eat as soon as all parts reach at least 71°C (160°F).
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no
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No pink in poultry!
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Yes, because chickens are different now than they used to be. They are growing more tender chickens and butchering them at a younger age. Their bones are much softer and there may be some blood and pink, sort of raw looking around the joints, even at the 'done' temperature. It is best to cook to the proper temperature and not judge my eye when it is done. Check out the photos and info on this page. It's very interesting. http://www.hi-tm.com/Documents/Bloody-chik.html
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I wouldn't risk it. The food poisoning from Chicken is HELL. If it's a whole roast chicken, there will be slight pink next to the bone on the legs but that's it. Use a meat thermometer - never fails.
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No. Cook it some more before you eat it.
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no...chicken is scary...I've sworn off it from too many bouts with stomach problems because of it...in order to reduce the risk, make sure you know where the chickens are coming from...even if its more pricey. Better handled chickens like free range, vegetarian or grass-fed are best (their eggs taste a lot better as well) and these chickens are less likely to be living in their own poop (sorry) and probably will have less salmonella, even if you get stuck with some pink chicken and accidentally eat it....my advice, get a food thermometer and place in center of chicken while cooking until reads 175-180 degrees Fahrenheit. If cooking breast meat, try to marinade for a while to ensure it doesn't dry up.
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It's perfectly safe if you don't mind food poisoning or salmonella.
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You cannot judge whether food is ready to eat by the way it looks. Use a meat thermometer and test several locations.
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of course you can't be testing with a thermometer when served in a restaurant or at a friends house - but if it's pink, don't eat it...
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I don't think it is, i wouldn't trust it.
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Absolutely safe! The responses are scary. Just check the United States Dept. of Agriculture fact sheet on poultry: http://www.fsis.usda.gov/Fact_Sheets/Poultry_Preparation_Fact_Sheets/index.asp The temperature is the key point...not the color!
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yOU SHOULD COOK CHIKCEN UNTIL IT IS WHITE INSIDE. no PINK. TEMPERATURE DOES MATTER, BUT THAT USUALLY COUNTS ONLY WITH BEEF, LAMB, VEAL, ETC.
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If it's been subjected to temperatures over 180 degrees for 10 minutes or more, it's probably safe. But I wouldn't touch pink chicken. Salmonella is nothing to mess with.
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I hope not. One less human to add to the misery of other species.
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no it is very bad to. you will get very sick.
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I wouldnt eat it. plus its nasty when its still pink....its not like beef
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Nope it is not a proper indicator; resource link & facts from below. United States Department of Agriculture http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp Pink Meat The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.
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cook it till it is white. +5
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whens the last time youve eaten pink chicken meat??!! of course not!
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First of all, you should never rely on the color of meat/poultry as an indicater of doneness. Spend 15 dollars and purchase a thermometer and stick it in the meat/poultry. 180 degrees is he safe point with cooking chicken. The thermometer should reach 180 degrees.
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Sure, if you don't want to go to work for a few days.
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No never
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I wouldnt think it is safe, you are taking chances.
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