Interesting! All along I'd been thinking it was myoglobin. Pink or not, so long as it gets to safe temperature I have no issue.
BTW, safe temp for chicken is 165F. I've found that with a whole chicken I can take it out of the oven when it hits about 158, and it'll 'coast' up to 165. Voila! Non dried-out white meat.
Written by Bob Koure
Retired software architect, statistical analyst, hotel mgr, bike racer, distance swimmer. Photographer. Amateur historian. Avid reader. Home cook. Never-FBer