Now I've never seen that UG, it was just the way I grew up cooking chicken, interesting, must admit its my second test though, meat thermometer first in the meat. But, never cooked a chook low and slow, the kind of heat I use in my kettle is probably similar to what my grandparents used in their Rayburn.
Their procedure was grandfather would go decapitate a bird that was annoying him, usually an older one, much older than we usually cook these days. The chook was then plucked, cleaned and hung for a few days then grandmother took over and cleaned the bird off, made hot stuffing whilst grandfather stoked up the Rayburn.
The last was probably the reason the birds were always well cooked, it was a family joke, he'd sit by the thing and feed the firebox until the water was boiling in the pipes. (If you know Rayburns you probably know they used to sit at the centre of the house and were connected to the hot water system as well as being all you need for cooking.)
A lot of things different to today I guess, granddad's chickens were deep-litter, which in England at least meant a ramshackle structure of box wood, the floor was covered in regularly changed sawdust and there were perches all over the place and the chickens had free run to a large open area where they could scratch around and were fed grain daily. It made for happy chickens, lots of eggs and birds that lived a decent life to get nice and big before heading for the table. Consider, a single bird could feed a hungry family of four or more adults and a couple of kids, with lots of veg, for a Sunday lunch - try that with these six week old hormone drenched sparrows we get offered
The high heat in the Rayburn undoubtedly destroyed any bugs as soon as the bird went in.
However, I doubt there was much to kill, raising chickens that way was a world away from the meat factories of today.
I should mention that my grandfather was half Romany, grew up on the land, used to break horses before and after being near-killed in the trenches of WWI a couple of times. He lived well into his nineties and apart from one flirt with double pneumonia that persuaded him 60 cigs a day at 60 was possibly not doing him much good so he sweated it out and quit, he was never really ill- just limped a bit from the lump of shrapnel embedded in his hip that made his urn rattle when I took his ashes to their final resting place.
I guess they don't make men like that so much any more
Someone also mentioned Asians and their way of cooking chicken.
I've a very good friend, Singaporean Chinese, who lives in Adelaide. We used to work together and traveled on business a lot. Both of us preferred to stay in apartments so we could cook for ourselves for a lot of meals, you do get tired of restaurant food. It was always a friendly competition, him cooking incredible Asian dishes one night, me doing something more Western, Italian quite a bit, the next.
The first time he cooked a Chicken Laksa I was somewhat bemused. From the school of Chinese cooking he came from you put the whole bird in a big pot of water, bring it to the boil and then put the lid on tight and turn the heat off.
It's how they get that plump white bird and kill all the bugs although I've no doubt the fiery spices are double insurance.
That method can also be phase one of twice cooked chicken, let it cool than a quick roast to get the alternative, really crispy chicken, well oiled for stage two of course.
He's never even vaguely poisoned anyone and we were often in less than sanitary countries buying food in the markets.
To each their own, but I'd suggest the real reason we see occasional food poisoning from poultry is a combination of factors.
The horrendous way most chickens are farmed these days, the age of the birds, before they even have a chance to develop an immune system they are headed for the table, careless meat handling across all the stages of getting to the table, including in the kitchen, the time the meat spends frozen and the way they are presented to us in supermarkets in particular. Those open cold racks are all very well but the meat is not exactly at optimum storage temperature depending upon where in the rack it is and gets moved to let alone the handling by potential buyers.
If I can find someone around here who raises and sells free-range chickens I'll try a low and slow cook, but I don't think I will with supermarket bought.
Edit: Oh, I just realised that neither of us specified where to check for clear juices - I always check right at the leg joints, if it is clear there and the leg pretty much falls off then I'll deem the bird cooked and never seen red around the bones that way of checking.