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Old 03-30-2006, 05:20 PM   #1
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Bloody chicken joints and bones

I cooked 6 chicken drumsticks last night for supper but we wern't able to eat them as they were so bloody inside. Even the meat had turned red from the blood. I posted a picture of them if you care to have a look. This seems to be the norm now with chicken. Even in the resturants, we are coming across the dark red bloody bones. This seems to be happening more and more over the past year or two. What the heck are they doing to the poor chickens at the processing plants? Apparently, they arn't being bled out anymore. Are any of you coming across this a lot like me?

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Old 03-30-2006, 06:14 PM   #2
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sorry, frogholler99 (cool name, btw). I don't seem to have this problem. Are you quite sure you are cooking them long enough?

I did look at your photo, which appears to demonstrate that you are--given the look of the meat left on the bones. Wish I had better advice to give you.
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Old 03-30-2006, 07:49 PM   #3
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Hi Mudbug, Thanks for replying. And yes, they were cooked hours in the slow cooker and the meat was falling off the bloody bones. lol As I said in my post, I have purchased quite a lot of chicken over the past couple years that have the same bloody bones and 'm getting to the point where I dread buying anymore chicken with the bone in.
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Old 03-30-2006, 08:18 PM   #4
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Drumsticks always look like that, it's the dark meat of the chicken. I have never cooked them in a slow cooker. I cook them in the oven at 350 degrees for about half an hour and the meat is always very tender.

You sound alot like someone that was on here recently regarding KFC.
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Old 03-31-2006, 06:54 AM   #5
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The joints of a chicken will always be red and bloody looking if the chicken has been frozen, and more so if you try to speed up the thawing process. My mom was a real pioneer in the home freezer department, and we learned this. It doesn't mean there is anything wrong with the bird. The joints are a little red, maybe not at all, if you thaw it slowly in the fridge. The quicker you try to thaw it, the more "bloody" it will look, no matter how much you cook it. I'm sure there's a scientific reason for this, but darned if I know it. I'd be dead if it was unhealthy!
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Old 03-31-2006, 08:59 AM   #6
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Hi members, Did you all look at the pictures in the photo gallery? I'm not talking about a little bloody joint. The complete bone is stained with blood and the meat was also red. It was thawed in the fridge before cooking. As I said in my first post, this isn't something that has always been around with chicken. I don't think it is unhealthy but the blood isn't very appetizing. If I want red, I'll have my rare beef lol.Thanks for your input.
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Old 03-31-2006, 09:05 AM   #7
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frogholler, I just took a look at your photos and this is something I have seen a million times. I always remember our chicken looking like that when I was a kid. I remember giving my mom a hard time about it because it looked gross, but she made me eat it anyway saying there was nothing wrong with it.

I hardly ever cook anything, but boneless skinless breasts now so I haven't seen the bloody bones in quite a while. My wife can't stand eating chicken on the bone which is why we use the boneless breasts.
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Old 03-31-2006, 09:17 AM   #8
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You're assuming that purple coloration on the bones is blood. It's not. Blood is drained from the birds during processing. It doesn't just hang around the bird's leg bones.

As others have said, this is a fairly common occurrence and not a cause for worry. While it may be visually unappealing, it's not harmful in any way.
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Old 03-31-2006, 09:42 AM   #9
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I see that all the time...it's nothing to worry about.
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Old 03-31-2006, 09:49 AM   #10
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Quote:
Originally Posted by frogholler99
I cooked 6 chicken drumsticks last night for supper but we wern't able to eat them as they were so bloody inside. Even the meat had turned red from the blood. I posted a picture of them if you care to have a look. This seems to be the norm now with chicken. Even in the resturants, we are coming across the dark red bloody bones. This seems to be happening more and more over the past year or two. What the heck are they doing to the poor chickens at the processing plants? Apparently, they arn't being bled out anymore. Are any of you coming across this a lot like me?

Soak your chicken in cold salt water in the fridge overnight. The cold
water draws out the blood, works real well. Soaking also makes your
chicken real moist.
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