This tip sounds deceptively simple but it is easy, no tricks!
I tried this when I was roasting some chicken marylands (thighs with bone in and skin on) at my Nana's home last week. The "poke" test showed they were ready and by goodness they were spot on. No more fear of accidentally serving raw chicken!
Actually I have a story about raw chicken, involving Pete... The very first meal I made him was a dinner of roast chicken breasts - the ones that are pre-prepared by the butcher - and these ones were bad; wrapped in leathery, old-prosciutto and stuffed with soggy sun-dried tomatoes. Worse still, I had no idea how to cook them. I was 19 or 20 years old and used to a Mum who whisked together mostly Asian meals at dinnertime.
After faffing around, opening and closing the oven for about an hour, we finally sat down to eat. I sliced open the golden breast and immediately saw the icky pink flesh. Horrified I snatched Pete's dish away with mine. Next came an attempt to revive the meal in the microwave. The end result was dead-er than dead chook, a disheartening effort. But I like to think my cooking skills have improved, at least where chicken is involved - and, well, he married me right?