But my chicken is still pink!?Updated 8 months ago

When you cook white meat to the SafeCook recommendation, the meat will likely remain pinkish. 

Don’t panic! 

The pink is myoglobin that carries oxygen around in the muscle (it's not blood, which is hemoglobin).

Myoglobin starts to denature and lose its color around 140 °F, but this is a progressive change that doesn't happen all at once. Even at temperatures up to 170°F+ some myoglobin color can remain, particularly in the leg meat. This pinkness is usually darker near the bones. 

We were all trained that pink chicken=danger. That’s just a rule of thumb and the thumb in this rule is very fat, outdated, and clumsy. 

Pink chicken - cooked properly and safely - is tender and delicious. 

It may take some getting used to!