The things that most of you have done for many decades that are second nature to you are all new to me.
There is so much that I do not know.
Leslie was working late at the office and I asked her if I could cook dinner?
She bought some organic chicken drumsticks last night at Sprouts at a great deal.
She readily assented.
My last chicken experience didn't do so well, I was figuring out the new range and I botched the preheat.
I drizzled a bit of olive oil onto the chicken as well with a kitchen pastry brush and then started rubbing in some herbs de provence, salt, pepper, paprika and garlic, along with a secret herb or two.
I splashed the whole thing with a lemon and stuck it into a 400 degree oven under convection bake.
Now it is funny, my thermometer chose a target internal temp of 185 degrees while my oven book said 165.
I chose 175 in order to find a happy medium.
Took about forty minutes, I flipped the legs at 20 and gave it a broil for the last four.
The flip really causes a lot of heat loss.
It took a while to get back to the right ambient temperature.
Anyway I thought, just how hot should you cook drumsticks? I decided to consult the internet and found this site.
I did not know that legs need more time than anything else because there is more connective tissue.
I coincidentally cooked to their preferred temp and it turned out great. Glad I didn't go to the 185 the thermometer recommended.
But I learned something else.
Just because there is pink doesn't mean it is undercooked. If it is 165 or over the nasty bacteria is not a problem and you are good.
There might be other reasons for the pink, such as a surfeit of myoglobin, age of the bird (young bird marrow is purple) and ph levels. But none of them make a bit of difference!
Leslie got home just as the legs were coming hot out of the oven, table set, kitchen clean, everything delicious. She was happy.