Judy Haffner wrote:
>
> Chicken is much like seafood, for the fact, that if it's the least bit
> overcooked, it can be tough. With chicken, you only want to cook it till
> the pink color is gone and the juices run clear.

Undercooked chicken is tough, chewy and stringy. If it's still got some
pink in it I know my teeth are in for a battle to get the stuff off the
bone followed by a battle with the tooth pick to get the strings out
from between my teeth. Pass. The reason we bought the nuke is so I
could take the rare bird put on the table by my MIL who thought it was
great that way and actually cook it until it was easy to eat. Now that
she's dead the bird stays in the oven longer and it's not only easier
to chew it tastes better. In other words I disagree with you and my
experience runs the opposite of your post.

It's rather the opposite of how beef works. Once beef reaches some
point it starts getting tough and stringy to the point that many think
well done equals tough because so few cooks can pull off the timing
needed to pull it off the heat the second before it switches to getting
tougher. Beef only starts getting softer long after like in stew.