- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chicken bleeding after cooking
Posted on 9/13/18 at 8:14 pm
Posted on 9/13/18 at 8:14 pm
We cooked a chicken and it is bleeding a lot but the meat is cooked through. What’s the deal? I’m use to a little bit of blood but not this much
This post was edited on 9/13/18 at 8:16 pm
12
Posted on 9/13/18 at 8:23 pm to al_cajun
Comes from under developed bones in the chicken, I think. I usually grab the Sanderson or Tyson brands in that order. I haven't had a problem lately.
Posted on 9/13/18 at 8:24 pm to al_cajun
quote:
but the meat is cooked through. a
Yeah I’m going to have to question that observation. If my chicken is medium rare it goes back in the pot.
Posted on 9/13/18 at 8:35 pm to Martini
White all the way through, no tint of pink, just lots of blood
This post was edited on 9/13/18 at 8:37 pm
Posted on 9/13/18 at 8:58 pm to al_cajun
I once had a chicken breast that I swear still had a full artery in it. It was very obviously cooked brought and a tube poured out blood when I cut into it. The wife was not amused and it went into the trash
Posted on 9/13/18 at 9:07 pm to al_cajun
That's myoglobin, not blood.
Posted on 9/13/18 at 9:11 pm to al_cajun
No idea, but I wouldn't eat it. 
Posted on 9/13/18 at 9:26 pm to al_cajun
I know if there is a little close to the bone (not actually dripping out) it means the chicken was frozen shortly after being killed.
Posted on 9/13/18 at 9:38 pm to al_cajun
when in doubt throw it out or cook it longer. food poisoning from undercooked chicken sucks bad.
Posted on 9/13/18 at 10:15 pm to al_cajun
quote:
White all the way through, no tint of pink, just lots of blood
Are we talking about a whole chicken here? The breast (white meat) cooks before the thighs (dark meat). So, while it may be "white all the way through", it might not be done.
Where on the bird is the blood?
Posted on 9/14/18 at 7:08 am to al_cajun
It is not blood you are seeing it is myoglobin from the muscle.
Posted on 9/14/18 at 8:16 am to al_cajun
Based on this, I'd say your name is a bit misleading. 
Posted on 9/14/18 at 10:43 am to KosmoCramer
quote:
That's myoglobin, not blood.
Posted on 9/14/18 at 10:48 am to al_cajun
You baws have any of that "woody chicken" recently? I usually buy sanderson farms or the green organic and I sware I have run across 3-4 woody breasts this year.
Posted on 9/14/18 at 10:51 am to al_cajun
Three things I don’t frick with.
1. Rattle snakes
2. Rubbers
3. Potentially undercooked chicken
1. Rattle snakes
2. Rubbers
3. Potentially undercooked chicken
Posted on 9/14/18 at 1:29 pm to al_cajun
I find it happens often with wings. They’ll definitely be cooked through but sometimes bloody looking in the ends. Always weirds some people out
Posted on 9/14/18 at 1:38 pm to al_cajun
Just check the internal temp of the chicken. If it’s 165, then I wouldn’t worry.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News