Young chicken meat in particular can have a pink tinge, as younger birds have thinner skin, which allows gases from cooking to penetrate and color the flesh. Chickens tend to develop more fat as ...

Should the chicken pass the preliminary checks and still seem edible, the recommendation is to cook it once more to an internal heat of 73 degrees Celsius to ensure it's fit for consumption.

Zimmern echoes his sentiment: "Bad chicken is anonymous, flabby, and suspiciously uniform. Great chicken looks like it lived a decent life because it did." Read the original article on Chowhound.