Doug wrote:

>Your first post stated some pink still
> being near the bone. Definitely
> undercooked and not good. Your
> favoring undercooked chicken does not
> mean I favor overcooked chicken.

No, that is not what I said in my first post to the OP who started this
thread. This is exactly what I said word for word:

"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."

In other words, you always should cook chicken so there is NO pink
visible.

>It would seem that you cook birds like
> my MIL did. Rare, tough, chewy, stringy
> and loving it that way. Tastes vary and
> you're welcome to do it that way. I still
> have the nuke if I need to eat your raw
> stringy chicken at some point.

No, quite the opposite, when I cook chicken, it is very tender, juicy
and tasty, and it is done to perfection, so that's why I was trying to
give the OP some sound advice. Some people feel to cook more is best,
and that doesn't hold true with chicken, but one has to be cautious and
cook it till it IS done throughout.

Judy