Chicken legs looked raw after cooking for soup
I "poached" 4 big chicken legs to put in soup. My instant thermometer read 160 degrees, which I read means done for poached chicken. I followed one instruction for poaching and left them in the broth until cool. I just looked at them, tearing them into pieces, and they are too pink for my liking.
I know dark meat often appears pink but this pink?
I'm also concerned about the fact I let the broth cool down on it's own, rather than putting in a sink of ice to speed up the process and then refrigerate sooner.
I decided to throw out both the broth and the chicken. I am disappointed to say the least.
Any thoughts on this would be appreciated.
I love soup!!