i get the idea, one hour per kilo, for cooking time, but still keep on getting the result of the chicken being well cooked on the outer and maybe 90% of the chicken, but for the other 10%, in the most inner bits, seeing what looks undercooked, raw, red and bloody. Reading all the above posts, cooking a chook seems a doddle, i can't work out what i'm doing wrong.

and do you really have to p r i c k a chook? allover, or somewhere in particular?