I grilled a bunch of half breast today to mass produce alot of spicy chicken corn chowder from the food network recipe. I figure with bone and skin on it has more flavor and the skin helps it not stick to the grill. To the point. Sometimes in the middle of meat you see dark red blood splotches, small, this is not a sign of undercooking I think but just happens right. If in question when you make the final soup mix could you not let if boil or simmer for a good ten minutes to increase the likelyhood you had cooked the chicken completely. Not that I think I undercooked it but in doubt that should help right. Are there any clues that chicken is undercooked like a rubbery feeling? Another point if you dont mind or two actually, I ran out of containers so I can just put the soup in gallon freezer bags and freeze like that right. Do you usually let food cool in the fridge for a while before hitting the freezer to not melt the frozen stuff. I think this is pretty simple to figure out but some might have a good method. I was putting it outside in the 45 degree temp for a while today to get the initial heat off. The only way I can save time in the kitchen or one way is to mass produce. Thanks for the help.