Roasted chicken advice. Meat was cooked to 160-180F, but juices ran pink. Is this okay to eat? Cooking

Just tried Thomas Keller's roasted chicken recipe. Got a local whole chicken. Kept in the refrigerator. Dried it off with paper towels and left it in the fridge for 24 hours to get rid of more moisture. Trussed it and cooked it at a high temp until breast meat registered 160F. But I noticed that the juices running out of the chicken cavity were still pink or bloody looking.

Is this chicken safe to eat? Anyone else have a similar experience?

Thanks in advance.

Submitted November 17, 2016 at 07:40AM by curiouslywanting http://ift.tt/2giCFu6 Cooking