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The usda says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The usda further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are.
Chicken is safe to eat after reaching an internal temperature of 165 degrees fahrenheit. Cooking chicken thoroughly is the best way to kill dangerous pathogens, but looks can be deceiving. It doesn't mean the chicken is undercooked. Often times the meat around the bones remains red or pink because of blood vessels and tendons that run along the bone. According to the government studies, cooked chicken color can be anything from white to pink to a tan. Usda says that it is fine to eat cooked chicken meat even if it is a little bit pink if all parts reached 165 f degrees while cooking. Color has no meaning. You go by temperature only. At 165° salmonella is killed.
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