No. Chicken meat turns white when properly cooked; the outside will also be slightly browned.
If part of the meat is still pink, do not eat it. Return it to the pan/grill/cooking surface and let it finish.
Well if the chicken is uncooked put it in some water let the blood wash away in the water. Also, if it's cooked and there's still blood in the bones then,that mean's it's not fully cooked and need's to be cooked some more.
Of coarse you can reuse the sauce you cooked a chicken in. Any of the bacteria that was on the chicken was "destroyed" to say. The sauce will only have a faint taste of the chicken in it, but the flavor of the sauce will still overpower that of the chickens.
if the chicken was bought it would still be fine (maximum 5 days) Same with if its cooked
No, especially chicken. This is assuming that it had been on and warm, and then unplugged. A warm environment would speed up spoilage. If it had never been on and the chicken very fresh, you could probably get away with eating it, assuming it was fully cooked afterwards.
Chicken is sold in a number of forms. Hens and roosters are sold live. They are also sold dead, with feathers on and guts still inside, in many parts of the world. Whole chickens, chicken pieces and chicken meat are sold fresh and frozen. Chicken is also sold as cooked, processed chicken, like chicken meat in tins, cooked and frozen chicken and sliced chicken deli meat.
I think you still have to microwave it, but it's much faster.
If the package says they are "fully cooked", then you could do that - although don't forget that it did come from a plant that handles raw chicken. If there is no mention of being fully cooked, then don't eat them without cooking. The process might have just set the breading and not cooked the meat.
If you buy food in the grocery to be cooked at home there is no tax on it(this includes frozen cooked food also because you still have to cook it at home).If you were to buy an already cooked roasted chicken still warm from roasting you get taxed on it like you would on restaurant food.So take out would mean already cooked and ready to eat.
Ideally, less than 24 hours after thawing the chicken should be cooked. However, up to three days is probably still safe. After three days however, if there were any bacteria on the chicken they have probably multiplied to the point that either food safety or food taste is affected and the chicken should be discarded.
Not usually, but it should be heated. You can just put it in a saucepan on a medium heat until it gets to your desired temperature. Unless it specifies on the label, you most likely will not need to cook canned pork and beans.
First get a firm hold on the neck of the still-alive chicken. Then squeeze till its eyes start to bulge, as this bulging comes to a maximum grab the chickens head and rip it clean off. Thus, fajita chicken.
Poultry, turkey or chicken, is cooked 20 min. per pound. Multiply the number of pounds by 20 min. It is best to only cook defrosted poultry. Semi-frozen poultry will not cook evenly. If cooked for the number hours/min. per pound chances are the interior of a semi- frozen chicken or turkey will still be frozen while the outside is cooked.