Tried to cooked Hainan chicken with ginger and green onions at 146 F for 3 hours. Bones was still reddish but meat is done. Anybody experienced this?
It happens. It’s a combination with the way chickens are raised quickly and harvested young and the sous vide process. The pink means nothing. The chicken was cooked and pasteurised and safe.
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Thanks ember! If I wanted to completely removed it should I just increase the temp?
150F should do it. You’ll be much more like the traditional texture but it should do the job. Mind you, you can still have redness coming from the bone if there’s any kind of bruising.
It is also common for redness on or near the bone if the chicken was previously frozen.
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We used chicken breast and it worked out perfectly.