Many home cooks have seen pink or red spots on chicken drumsticks when cooking and wondered if it’s safe to eat. The quick answer is that it can be normal for chicken drumsticks to retain some pink or red coloring after cooking. However, there are some important factors to consider before determining if a pink chicken drumstick is fully cooked and safe to consume.
Why do some chicken drumsticks look pink?
Chicken naturally contains myoglobin, a protein that stores and transports oxygen to muscles. Myoglobin is found in higher concentrations in dark meat like drumsticks and thighs compared to white breast meat. When exposed to heat during cooking, myoglobin changes color from red to tan or pink. The pink spots seen on cooked chicken are where the myoglobin has been denatured but not fully browned.
Bone marrow inside chicken bones can also lead to pink spots. Bone marrow contains blood, which gives it a reddish color. During cooking, bone marrow can leak through small holes in the bone and onto the surface of the meat. When the chicken finishes cooking, the bone marrow leaves behind pink or red discoloration on the drumstick.
Is pink chicken safe to eat?
While the pink color can seem undercooked and unsafe to eat, lightly pink chicken is usually fine. Poultry needs to reach an internal temperature of 165°F (74°C) to kill potentially harmful bacteria like salmonella. At 165°F, the chicken is fully cooked and safe even if some areas are still pink.
However, there are a few reasons when pink chicken should not be consumed:
- The drumstick is still cold inside when cut into or pierced with a meat thermometer
- The pink coloring has a raw appearance and looks bright rather than faded
- The poultry smells bad or has an off odor
- You are serving the chicken to someone with a compromised immune system, elderly, pregnant, or very young
In these cases, it is better to be safe than sorry. Cook the chicken longer until no pink remains inside. An instant read thermometer inserted into the thickest part of the drumstick should read 165°F.
Tips for cooking chicken drumsticks
To help prevent undercooked pink spots, here are some tips for properly cooking chicken drumsticks:
- Use a meat thermometer to check internal temperature
- Cut into the drumstick to inspect doneness and look for any raw-looking, bright pink areas
- Cook drumsticks to an internal temperature of at least 165°F
- Cover the pan during baking or roasting to help the chicken cook evenly
- Allow thick drumsticks to rest for 5 minutes after cooking – the temperature will rise another 5-10°F
- Avoid tightly packing drumsticks together, which can lead to uneven cooking
- Flip drumsticks over halfway during grilling or baking so both sides receive direct heat
Baking
Baking chicken drumsticks in the oven is a popular hands-off cooking method. Bake drumsticks at 375-400°F for 30-45 minutes depending on thickness. Placing drumsticks on a wire rack over a baking sheet will allow air flow for even cooking. Check temperature and bake longer if needed until 165°F is reached.
Grilling
Grilling imparts delicious smoky flavor to chicken drumsticks. Cook over direct medium heat for 12-15 minutes each side. Move drumsticks to indirect heat once browned to finish cooking through without burning. Grill thick drumsticks for up to 30 minutes total, checking temperature.
Frying
Deep frying submerges chicken drumsticks in hot oil, resulting in an extra crispy exterior. Use a deep fryer or pot with 2-3 inches oil heated to 325-350°F. Fry drumsticks for 12-15 minutes, turning occasionally, until golden brown and 165°F. Drain on a paper towel lined plate.
Sous vide
Sous vide chicken drumsticks are cooked slowly in a precisely temperature controlled water bath. Vacuum seal seasoned drumsticks and cook at 165°F for 1-2 hours depending on thickness until tender. Brown the drumsticks after for crispy skin.
Slow cooker
Slow cookers make incredibly moist, fall-off-the-bone drumsticks. Place drumsticks in a slow cooker with sauce or seasoning and cook on low for 4-6 hours. Check temperature before serving.
Air fryer
Air fryers use super heated air for a crisp, fried texture with less oil. Coat drumsticks in oil then air fry at 380°F for 22-28 minutes, flipping halfway. Inspect internal temperature.
How to tell if chicken drumsticks are done
Using multiple signs to determine doneness can confirm chicken drumsticks are fully cooked with no undercooked portions:
- Temperature: Insert an instant read thermometer into the thickest part of the drumstick away from bone. It should read 165°F.
- Color: The drumstick should be white or tan throughout with no raw pink or red spots.
- Juices: Prick the drumstick with a fork and check that juices run clear without traces of blood.
- Texture: Fully cooked meat will be firm when pressed and opaque throughout.
- bones: The chicken drumstick bone should wiggle slightly when moved.
Trust your thermometer over appearance – if the drumstick is 165°F, it is safe to eat even if some pink coloring remains.
Can you eat slightly pink chicken?
It’s generally recommended to cook poultry to 165°F to eliminate bacteria and pathogens. However, chicken cooked to just a few degrees below this temperature is unlikely to make you sick.
According to USDA food safety standards, chicken is safe to eat at the following minimum internal temperatures:
| Chicken Type | Safe Minimum Internal Temperature |
|---|---|
| Whole chicken | 165°F |
| Chicken breasts | 165°F |
| Chicken thighs | 165°F |
| Chicken wings | 165°F |
| Chicken drumsticks | 165°F |
| Ground chicken | 165°F |
At 160-165°F, salmonella bacteria are destroyed almost instantly. Chicken cooked to 155°F and held for at least 8 seconds has also been deemed safe by the USDA.
However, lower temperatures may not destroy other pathogens, and meat can remain pink below 165°F. Consuming raw or undercooked chicken comes with an increased risk of food poisoning.
Who should not eat pink chicken?
While small traces of pink are low risk for most healthy adults, some groups are better off not eating undercooked chicken:
- Young children
- Elderly
- Pregnant women
- Those with compromised immune systems
- Anyone with a foodborne illness risk factor
Children, pregnant women, the elderly and those with weakened immune systems due to illness or medical treatments have a higher chance of getting severely sick from foodborne pathogens. It’s recommended they eat fully cooked chicken with no pink or red areas.
How to prevent pink chicken
If you want to eliminate any chance of undercooked chicken, here are some ways to prevent pink drumsticks and ensure even doneness:
- Use a meat thermometer to monitor temperature
- Cut into the thickest part of drumsticks to check for pink spots
- Cover the pan with foil when baking to prevent uneven cooking
- Don’t overcrowd the pan – allow space between drumsticks
- Flip and rotate drumsticks during cooking for even browning
- Brush drumsticks with oil or rub for faster browning
- Let drumsticks rest 5-10 minutes before serving as temperature rises
- Cook drumsticks to 170-175°F for extra assurance if still pink at 165°F
Taking the time to adequately preheat pans, regularly check doneness, and use meat thermometers will help prevent undercooked chicken. Letting drumsticks rest after cooking allows heat to evenly distribute for further cooking without overdrying the meat.
What if chicken drumsticks are still pink after cooking?
If chicken drumsticks remain pink or have bloody looking areas after cooking to 165°F, it’s best to continue cooking until no longer pink inside. Here are some steps to take:
- Return drumsticks to the oven, grill or pan to cook longer
- Boil in water, broth or sauce for 10+ minutes
- Use a microwave to quickly finish cooking
- Increase oven heat by 25 degrees to speed cooking if baking
- Cook 5-10 minutes longer and recheck internal temperature
- Discard if drumsticks look severely undercooked and raw
It is not recommended to eat chicken that still has a raw, uncooked appearance even after reaching 165°F. When in doubt, continue cooking until the meat loses all pink and red discoloration.
Frequently asked questions
Is pink chicken raw?
Not necessarily. Light pink or red spots on cooked chicken are often due to myoglobin in the skin or bone marrow, not raw chicken. Fully cooked chicken can retain some pink discoloration while still being safe to eat.
Can you get sick from slightly pink chicken?
There is a small risk when chicken is not fully cooked to 165°F. However, at temperatures above 160°F, most pathogens are killed quickly. Unless the chicken is severely undercooked, the chance of illness from lighter pink spots is low.
Should you throw out pink chicken?
If the chicken has been cooked to 165°F and shows no signs of undercooking aside from some faded pink coloring, it can be eaten. However, chicken with a raw, bloody appearance or cold, undercooked spots should be discarded.
Do chicken drumsticks need to rest before eating?
Resting chicken drumsticks 5-10 minutes after cooking allows heat to continue traveling to the center for more even cooking. The internal temperature can increase around 10°F during rest time. Resting also makes drumsticks juicier.
Is the pink spot where the bone touches raw?
Sometimes, but not always. Pink around bones is often due to bone marrow rather than raw meat. Check it with a thermometer to determine doneness. The meat should reach 165°F even right next to the bone.
Conclusion
It’s common to see some pink or red areas on safely cooked chicken drumsticks. This residual pigment does not necessarily indicate raw or undercooked meat. Chicken that reaches the FDA recommended safe minimum internal temperature of 165°F is fully cooked and safe to eat.
However, bloody or translucent areas can be a sign of undercooking and higher risk. Take extra care when cooking for those more susceptible to foodborne illness. Using a meat thermometer is the best way to determine doneness and be confident chicken drumsticks are fully cooked, regardless of color.