Great question — answering as the UphillTech team:
Are you able to quote the relevant section please? Perhaps there was something lost in translation so to speak, that makes this scenario a little less crazy. As for the question of whether the juices released from the chicken as it cooks, are at a safe temperature. I think that question whilst interesting, is in this particular scenario, largely academic for the simple fact raw chicken can also drip "juices". Not cooking juices but rather liquid from inside the body of the chicken, or maybe moisture that accumulated from the packaging the chicken came in or as the cold chicken condensed water onto it's surface from the air as it was warming up. It could even drip a few drops of blood. If...
Full answer by Hollis Hurlbut: https://cooking.stackexchange.com/a/128801 (CC BY-SA 4.0).
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