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I cooked chicken legs to over 165 degrees F and checked in several places but later saw red juices. I checked inside and the meat around the joints was clearly raw. The chicken had been mostly defrosted so maybe that's why.

If I put the thermometer in the joint will that register an accurate temperature or will it be affected by being close to the bone?

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  • I poked a thermometer in the next two chicken legs that I cooked a bit longer and they were at a high enough temperature except dark red blood seeped out from the joint. So they are back in the oven, probably drying out. The redness I don't think is a problem but that the chicken looked quite raw would be.
    – padma
    Jun 11 at 23:35

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