I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its doneness. I did some research on this, and found that the juice should run clear; however, when I cut open my chicken, the juice that comes out is red. Does it sound like my chicken is correctly cooked to a safe internal temperature?
Chicken – How to tell if baked drumsticks are done
chickenfood-safetypoultrytemperature
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Best Answer
There is a common misperception about redness in chicken and what it means when gauging the doneness of the chicken.
Fully cooked chicken can leak juices that are tinged with red, and fully cooked chicken can have pink meat and/or redness in the joints or bones!
From the USDA:
The acidity in the tissues can case a similar effect in the myoglobin.
From an unnamed research assistant at a major chicken processor speaking to Meathead Goldwyn at AmazingRibs.com:
Red or purple bones and adjacent meat are caused by modern chicken manufacturing that can produce chickens big enough to slaughter at an age much younger than used to be the norm:
-USDA
Furthermore, chicken that has not reached a safe temperature can have meat that looks done and juices that run clear!
-AmazingRibs.com
According to the same source, the PH of the muscle tissue can be affected by the chicken's genetics or pre-slaughter stress. That and the fact the source doesn't want to be named causes unpleasant images to appear in my mind. But I digress...
In my experience, dark meat is best cooked to the point that it has begun to shrink away from the bone; which is way past the point of it having reached a safe temperature. Therefore laxity is better test of doneness than color for dark meat. Another way to describe that is that the joints between the thigh and the body and the thigh and the drumstick move freely.
To be considered safe, chicken must be cooked to or above 165 °F (73.9 °C). Chicken breasts are (IMHO) best right at that temperature. Getting good at hitting that temperature takes some practice. White meat is much more sensitive than dark meat to overcooking, so testing frequently with an accurate thermometer is really the only way to go until you have the considerable experience necessary to accurately gauge the meat's doneness without the thermometer.
Drumsticks are very unlikely to be undercooked after having been baked at 425°F (218°C) for 40 minutes. Watch for meat that has begun to shrink from the bone. You should be at or beyond that point already, which as I have shown, is a far better indicator of doneness than color. Of course, an accurate thermometer is always your safest bet.