On Tue, 21 Feb 2012 17:34:27 +0000 (UTC), Doug Freyburger
> wrote:

>Judy Haffner wrote:
>> Doug wrote:
>>
>>>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.
>>
>> I didn't say to UNDERcook chicken so it would be more tender. I clearly
>> stated it is best if not OVERcooked, as with any meat, or seafood, if it
>> is overcooked, it is not top quality fare.
>
>Your first post stated some pink still being near the bone. Definitely
>undercooked and not good.

That's not true. Cooked poultry flesh is often pink near the bone,
it's perfectly cooked so long as its juices don't run pink. I've
tasted a lot of pink breast meat without incident, and let me tell
yoose it's as scrumpdillyumptious as dark breast meat