I roast whole chickens in high temperatures (450 F), butterflied (split and flattened).
They are definitely well cooked, yet the meat near the breast bones has dark-red stains, as if the blood is suspended in midair, refusing to cook. The recipes that recommend quick roasting do not address these.
I’ve noticed this also, on whole roasted chicken at a more moderate (350 F) temperature. I think it’s a pigment coming through from the bone, because it doesn’t happen with boneless meat. I just ignore it.
Just to satisfy my own curiosity, why do you use such a high temperature? I usually roast poultry at 325 or 350. Is there an advantage to the higher temp (other than time)?
I’m told kosher chickens are less bloody than non-kosher ones, although I’m not in a position to tell you since I’ve never cooked a non-kosher chicken myself. FWIW, I’ve never noticed the red spots you mention, although I tend to roast chicken parts rather than whole chickens. Kosher chickens also tend to win most taste tests they’re entered in because of the kashering process (which, among other things, involves removing as much of the blood as possible via salting and soaking). They’re much more expensive than non-kosher ones, though.
Get a meat thermometer - I can’t recall offhand what the temperature should be, but the thermometer packaging will tell you - if the meat is hot enough in the middle, then it is safe to eat, no matter how it looks.
In my experience, dark pink coloured meat near the bone is not at all uncommon in chickens - it remains pink even if you cook it until it turns dry and crispy - take a look at some of the meat inside the wing portions, for example - these always cook really thoroughtly, but the meat is just pink in colour.
This was actually in our paper today. The chicken should be at 160 degrees. As long as it is, the blood you’re seeing isn’t really blood, it’s just hemoglobin(I’m not going into all the details here cos they’re a little gory and might be TMI for some people) anyway, the chicken’s safe to eat as long as you’re at 160 degrees. http://www.commercialappeal.com/mca/food/article/0,1426,MCA_495_2553922,00.html