All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Aug 30, 2009
Reviewed Lemon and Garlic Roast Chicken
"This recipe deserves all the rave reviews it has gotten - SO easy and very, very delicious. The house smelled wonderful. I will make this over and over again.
But I have a basic roast chicken question: I cooked the chicken at the temp and for the time the recipe called for (even though my chicken was only 3.6 pounds). I took the temp in the thigh and it read 190, and I checked for the juices to run clear. Everything looked good, so I carved the chicken and served it. When I went back to clean up after dinner, I saw that my cutting board was covered in pink liquid that had almost gelled up a little bit (gross, I know - sorry). Has this happened to anyone else? Could it have been the ingredients stuffed inside the chicken that caused this? The chicken looked and tasted cooked, and again the temp was right but the pink liquid made me nervous. Insight, anyone? Thanks in advance :) I'd like to get really good at roasting chicken, and not feel uneasy every time I make and serve it...