Chicken Pink on the inside?!

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You can still cook it, but it won't taste that good. But you definitely shouldn't eat the pink chicken.

When you say "cooling," do you mean in the refrigerator or hopefully not on the counter.
Chicken, along with other meats, is safest at an internal temperature of at least 165 degrees F. One of the best tools you can have is a meat thermometer to check the temperature before you begin cooling process. The problem is as any food "cools," the temperature falls within the temperature that is most conducive to bacterial growth, between 40 degrees and 140 degrees F. You want to try to prevent food from remaining too long in that temperature range, cooling it in the quickest fashion.

There are times when chicken and pork continues to look "pink," even though it has been thoroughly cooked. If chicken is undercooked, it will also be "stuck" to the bone, the meat won't fall away easily, but this is another usually thing, no something as accurate as temping the meat.

If you cooled the chicken quickly and properly in the refrigerator, you can continue cooking the food until you are sure it is thoroughly cooked. Chicken is prone to salmonella bacteria and you are much better safe than sorry.

Do invest in a good meat thermometer, and remember when you temp meat don't let the end of the thermometer touch the bone or your reading will be higher than the actual temp of the meat because bone holds the heat better. Bon Apetite!

Serve Safe Certified Cook for over 20 years.

It is safe to cook. But, this time, don't let it rest an hour before you eat it. 10 minutes tops. You need a meat thermometer. Around $5 will get you a good one. No more guesswork. If you really do reheat it, I hope you have some kind of liquid to baste it with. Since you cut it open, you could wind up with a really dry roast chicken.

Yes u can put it back on to cook just might get a little dry. Just next time u cook chicken. When u cut it open if the meat tears apart like hair or string cheese it is done. Don't waste money on a thermometer I been cooking since I was 14 and now I'm 24 and mY chicken has always been good and cooked all the way through just by me checking it that way. Good luck!

You can put it back in the oven

Go on and cook it some more. Should be OK.