Cooking chicken but still pink?

[piffy]

Does anyone else have the problem of sometimes chicken not cooking to a white color and remaining pink? I've had this problem when I do baked chicken in the oven as well as making home made chicken noodle soup. I sware the thing has cooked for eternity, there shouldn't be a pink hint in sight but it's still there. Makes me nervous! :confused:

[George©]

Does anyone else have the problem of sometimes chicken not cooking to a white color and remaining pink? I've had this problem when I do baked chicken in the oven as well as making home made chicken noodle soup. I sware the thing has cooked for eternity, there shouldn't be a pink hint in sight but it's still there. Makes me nervous! :confused:

I would make sure you take it's temp then before eating it.

[Nikki1278]

For me When I bake,a safe temp is always 350.Especially for chicken,you want to cook it slowly at a good temp.What I do for chicken parm is oil and herb mix,then cook on stove,each side a minute med-high heat.then put in 500 degrees for 10 mins.Comes out awesome.Chicken parm recipe from Giada on food network.She's one of my favorites.

[forrestLyman]

the key is the internal temp. use a good quality instant read thermometer (about 15 bucks at any good grocery store).

if you are cooking it bone in then push your thermometer in alongside the bone. otherwise make sure you are reading from the center of the meat.

cook your chicken to 165 degrees.