I have read several threads about both chicken and turkey on here where it has been said that everyone overcooks these birds. How do you know when the chicken is cooked properly without being overcooked? I understand the young birds and underdeveloped bones resulting in red meat, but raw chicken is never red anyway.
While I'm bringing up birds, why is it that chicken needs to be fully cooked (not that I want it raw), but duck is served medium rare? I understand that ducks actually fly and therefore, the muscles will be different, but I'm still left with the idea that ducks look a lot like chickens and therefore raw duck would be equally as disgusting as raw chicken. Is there no salmonella concern with duck?