We’ve had it drilled into our heads that pink chicken salmonella, but there are exceptions to this rule. We are always sure to check the internal temperature of our chicken when smoking it, ensuring it's above 165 degrees. The thermometer reads 165F and according to the recipe it should be cooked by now, but your eyes are screaming otherwise. Additionally, it's the same element of smoking that gives you the highly coveted "smoke ring" when cooking a brisket. When smoking our meats the food comes in contact with nitric oxide and carbon monoxide, this is what keeps the pink color in the chicken. When all the parts have reached at least 165 F, you can safely eat the chicken, including any meat that’s still pink. As long as you take the bird’s temperature with a cooking thermometer at multiple places not just the thigh and get a reading at or above 165 degrees, a rosy tinge shouldn’t be a health concern. Department of Agriculture but only if the chicken’s internal temperature has reached 165 F throughout. In some cases, this means that a perfectly cooked chicken might still be a little pink inside. For example, there is a much higher amount of myoglobin in beef than there is in chicken. Answer: Yes, cooked chicken that’s still pink can be safe to eat, says the U.S. The more myoglobin the more red the meat is. The pinkness comes from a protein called myoglobin found in the muscles of meat. It can be alarming if you've never had our smoked chicken to bite into it and find some pinkness, and for good reason, as we all know undercooked chicken can be extremely dangerous. Real chickens farm raised not hen house raised have little or no fat. You could rewarm in the oven as well for about 15 minutes. But yours may be slightly undercooked If you don’t see blood when microwaving to rewarm after 30 seconds you are probably good to go. One of the most frequently asked questions about our food is, "Why is my chicken pink? Is it undercooked?" Real chickens (true range chickens) are pink on the inside not yellow.
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