frogholler99
Assistant Cook
- Joined
- Mar 22, 2006
- Messages
- 6
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?