Originally Posted by Hoot
As a side note on the color of the chicken near the bone, often with very young chickens, the marrow will leach out of the bones and discolor the meat. Sometimes it is almost unavoidable but harmless, if the temp is right.
BTW, welcome to D.C.!!
Cheers that is good to know. The chicken was indeed very young i think. the bone marrow was pretty red when i took it out of the package.
What I did today though. was cook it the same as yesterday but in the end I added some extremly fine diced chalots and garlic in (saute), than splashed a cup of white whine in it with a few table spoons of stock. (while the roasted side was up so it stayed crispy). some butter in and extremly fine diced chalots and garlic and let it simmer for 2 min after that put it on a plate gravy over it and let it rest 3 min.
So in total i added 2 minutes to the dish. and because of the extra liquid it steamed from beneath a bit i think. And i must say, the flavour was awesome the chicken still tender and I lost the pinkish stuff.