I cooked a medium sized chicken spatchcocked with the backbone removed and the bird flattened after I cracked open the breastbone "star" with a sharp knife. The bird was placed skin side up on a sheet tray, seasoned with salt, pepper and olive oil. It was then baked in a 220C non-convection oven for ~ 90 minutes and the meat was tender, juicy and opaque. The bones pulled easily from the drumsticks and thighs and multiple tests on the thickest part of the meat with a calibrated thermometer showed the temperature to range between 85-95C. The food safe temperature for cooked chicken is 75C.
Today when I came to remove the rest of the meat from the carcass, I discovered this bloody piece close to the breastbone. The meat surrounding it was cooked, it was almost like a small island amongst the sea of cooked meat.
- Did this happen because I split the breastbone with a knife to flatten the bird?
- What is the best practice under these crcumstances? I have discarded this piece and intend to stir-fry the remainder
- How can I avoid this again? The rest of the bird was delicious, but this is my first attempt at cooking a bird this way but I don't want to risk food poisoning in future.