Steve wrote:

>True where you are, in the U.S. it would
> be suicidal to cook factory chicken that
> underdone.

Why would it make any difference here though, as our chicken is shipped
in from WA. and we ARE in the U.S.? I wish we did raise our own
chickens, as the home-grown fresh birds are much better.

As long as the chicken is cooked till it's white all the way through and
no blood is oozing out, it's done, and ready to eat. You just want to
make sure a cut up, or whole chicken is done throughout, and no bloody
meat is visible.

Judy