Now I think there has been a misunderstanding about the clear juices test. I submit that the clear running juice is indeed a suggestion that at least that portion of the bird is probably fully cooked. But poking it while it's in the oven and removing it only when it runs clear is likely to cause it to overcook. I find that if I pull it out when there is just the faintest tinge of pink, it's at 165 and will be for a short time, and it finishes outside the oven on its own, and the juices end up running clear when it's done.
That said, temperature is really what matters, and only a thermometer guarantees that it's safely cooked. The color of juices depends on other factors than temperature, and some birds' flesh and juice can appear faintly pink at a reliable 165-degrees. The price of doing without a thermometer is risk of an overcooked chicken to be on the safe side.
(Of course, whether you can induce your guests to comfortably eat their fully cooked but slightly pink chicken is another matter.)