Stupid chicken.

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I checked the temp.  It was already 160 F?  Breast, and thickest part of the thigh, both read 160.  That just didn't seem right.  Still, it was well over temp.

I pulled it, let it rest a bit.  Then carved a hindquarter off.  No, no, no, no, no.  That is NOT done.  Back in it went.  What in the world is wrong with that?  It should be done, or even done enough, at 150~155.  But, no.  That is absolutely not done.  I don't mind rare, on beef.  But on chicken?  NO!

Thinking the chicken was done, I set veggies to go.  A few carrots, and broccoli fleurets, to a mild simmer.  By the time I realized the chicken wasn't done, the veggies were.  So... I ate those.  And put the chicken back in.  Gah!

I'll cook it more, and then some more.  Not going to dance with it.  I like it juicy.  But if it's between juicy and done, I'll take done.  With chicken.  It's a nasty animal, poison if mishandled only a little bit.  No.  DONE.  I'll give it an half hour, with the oven heating along the time.  Actually, it let me know it was to temp in ten minutes, so will have twenty minutes of at temp cooking time (415 F, hotter with elevation).  Then, I'll flip it, and give it another fifteen minutes.  Stupid bird.  It'll be cooked, and done.  Temp be damned, I guess.  The juice was... wrong.  The meat was raw, part of it.  No, no, no.

It's been a while since I roasted a chicken.  Yes, the time seemed way early.  Not sure... what that is all about.  Still, I'll... fix this.

Grumpity, grump, grump, rant!  Gah!  Later.