Invest in a quick-read cooking thermometer. Your chicken needs to hit 165F to be safe. I use one of those 'remote probe' thermometers when roasting meat. I've found that if I take a whole chicken out when it's 159, it'll 'coast' up to 165 - so I haven't ruined the white meat; it's not all dried out.

Also, this might have been cross-contamination. Did you prepare the chicken yourself? I prep in the kitchen sink - and I follow that up with a bleach/water rinse. I rinse the chicken to remove the dry brine, but I rinse very, very gently, making careful the spray isn't going outside the sink. Then another bleach / water rinse in the sink.

Either I've been lucky or my being paranoid about this has kept us from getting sick.

Back to raw milk: I drank a lot of it when I was in Normandy - but they have a different approach than in the US. They make sure the *cows* don't have anything infectious; they're no-fooling- around serious about this - to the point that the farmers wouldn't let me get near their cows. And I speak cow (and horse and dog - still baffled by cats).

Finally, raw milk plus RFK Jr plus H5N1: the only possible positive that might come out of that is a thinning of the MAGA herd.