If you've properly cooked your chicken and it's still pink in the middle, your water might be to blame.
If you are seeing pink in your chicken even though it is over 165 degrees when a properly calibrated thermometer is inserted, it could be nitrates.
If the water you are using to back-of-house marinated your chicken is high in nitrates, the marination process will result in a pink chicken which is more apparent in the breast.
This pink color can not be cooked out.
Nitrates in water are typically more of an issue in the spring when farmers are fertilizing their crops and the run off gets into our water source.
Our Food Science team suggests to test your process using distilled water (guaranteed not to have nitrates) and see if you have the same results.
If your water is high in nitrate, you can remove them by adding a reverse osmosis system.
Another thing to check is the label on the chicken you are buying, it could have nitrates as well.
Still having issues? Contact us for additional help.