Does this chicken look undercooked to you?

Not undercooked as such but looks like it could have been cooked better so to speak - but then I've always found those cook in the bag chickens pretty hit and miss - one time they will be decent another time just kind of limp and not amazing.
 
Rroff said:
Not undercooked as such but looks like it could have been cooked better so to speak - but then I've always found those cook in the bag chickens pretty hit and miss - one time they will be decent another time just kind of limp and not amazing.
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That's my current thought... I'm thinking its on the edge of being under-done and could have done with a bit longer, but I think I'm gonna eat it rather than bin it off.
 
mattyfez said:
That's my current thought... I'm thinking its on the edge of being under-done and could have done with a bit longer, but I think I'm gonna eat it rather than bin it off.
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Personally I think it is just par for the course with these - sometimes they come out amazing other times they just don't want to know.

EDIT: There is a balance with not drying them out but personally I do 180C (Mark 6) for about that time (probably a little shorter) - though I am one of those people who prefer food a little on the drier side than the average person.
 
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Rroff said:
EDIT: There is a balance with not drying them out but personally I do 180C (Mark 6) for about that time (probably a little shorter) - though I am one of those people who prefer food a little on the drier side than the average person.
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Yeah the breast is cooked though and that's the thickest bit I guess... it just doesnt look that pretty. I think in retrospect, gas mark 6 would have been spot on.
 
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mattyfez said:
Yeah the breast is cooked though and that's the thickest bit I guess... it just doesnt look that pretty. I think in retrospect, gas mark 6 would have been spot on.
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Maybe I'm talking rubbish but possible uneven application of heat or something in your oven, shouldn't really make much odd I'd have thought once the oven itself is up to temperature but not something I know a huge amount about.
 
Rroff said:
Maybe I'm talking rubbish but possible uneven application of heat or something in your oven, shouldn't really make much odd I'd have thought once the oven itself is up to temperature but not something I know a huge amount about.
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Hmm... yes I cooked it on the middle shelf but I left my cast Iron pan on the top shelf so I wonder if that's caused me a problem as it's a big thick thermal mass...
 
Rroff said:
Maybe I'm talking rubbish but possible uneven application of heat or something in your oven, shouldn't really make much odd I'd have thought once the oven itself is up to temperature but not something I know a huge amount about.
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Actually that is a big problem with ovens, especially if it is gas which I'm assuming the OP is using which are notorious for having hotspots, leading to uneven cooking - which may well have been the reason some part of it looks cooked, and the other part no so much.

It also happens with aging fan assisted ovens. If you're cooking something that doesn't take much room in the oven then you're probably not impeding airflow. But something big like a chicken which takes up a lot of room can definitely do that.

We've cooked dozens of the chicken in a bag - I prefer them tbh, as there's no mess prepping it, and they also keep your oven nice and clean.
 
I'd say that's borderline line cooked.

Chicken is one of those meats that I cook for longer than I should. If the instructions say 1 hour 30 minutes, it's going in for 2
 
Jokes aside.

In my opinion that's close, the breast bit is cooked the bit thats close to the bone inside the drumstick/thigh? ( I can't make that out) looks close.

Saying that, not saying don't make sure chicken is cooked through, the chances of you getting something serious like salmonella off chicken these days is pretty low, you'd be seriously unlucky.

I also tend to cook chicken a little over as well, if you keep it in a lid on roasting tray with a little water at the bottom on a grill tray, it won't go dry.
 
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hamesy said:
Chicken is one of those meats that I cook for longer than I should. If the instructions say 1 hour 30 minutes, it's going in for 2
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1/3 longer? Crikey.

I always cook them for less. The one I roasted yesterday said 1h20m on the bag but it was done after 1 hour at 180°c. It came out of the oven reading 63°c and it was perfectly cooked, lovely and juicy with crispy skin,.
 
It's cooked, pink colouration in meat near the bone is normally caused by bone marrow leeching into the meat and is perfectly safe. The pic in the OP doesn't even show that, just dark meat.

the-evaluator said:
1/3 longer? Crikey.

I always cook them for less. The one I roasted yesterday said 1h20m on the bag but it was done after 1 hour at 180°c. It came out of the oven reading 63°c and it was perfectly cooked, lovely and juicy with crispy skin,.
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This is the way. Spatchcock it and it will be done in 35-45 mins. I usually pull chicken at 60-62c then let it rest for a bit.

Probably fed 100,000+ people and haven't killed anyone yet :p
 
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