Roasting whole chicken question...?!
Answers: ok i have a 4 lb chicken and roasted it like the directions said at 350 for 2 hrs and the internal temperature read 190. but when i took it out and started carving the chicken was white on the outside and pink juicy blood started to run out..? is this normal should i cook it longer? i put it back in the oven..Help! thanks
Yes...bake it a while longer. You may want to turn the oven up to 375 or 400 to speed it along. Was the chicken a bit frozen when you started? Also, you need to put the thermometer in the meatiest part of the bird to get an accurate temperature.
It should be ready soon.
Some ovens temps and altitudes may vary - yes def. put it back in for atleast another 30-40 mins.
It should be white all the way through. No pink blood.
I never roast a chicken for less than 4 hours at 350.
definitely cook it longer, its raw and you will get sick..... try covering it with aluminum foil put a cup of water in the bottom of the pan, and raising temp of the oven to 425 for 1 more hour!!! the foil will hold the juices in, and the water will help steam it and it will cook quicker
yes cook it for a bit longer until your put a screwer in the thigh of the chicken and the juices run clear with NO blood