Kitty said: Yes.how do you drain all blood from chicken pieces?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you drain all blood from chicken pieces?),it will help you,my kids.
Sometimes....the cooked chicken shows dark areas in the meat...I remember a young man who worked at Kentucky Fried chicken mentioned a special technique used to avoid dark spots in their cooked chicken.
Answers:
Mix salt and seasoned salt in water. It will be a reddish solution. Soak the chicken for at least 2, preferably 8, hours. That will drain the blood.
I worked at a restaurant where we did that. The owner had owned a KFC franchise for 14 years before he opened his own place.
Other Answers:
Yh! what they said.
Try cooking it in an oven.
Place the chicken in a pan filled with water.
Make sure the chicken is not soaked in the water.
I've been told that people who raise their own chickens and kill them to eat, will soak the chicken pieces in a brine (salt water) for 30 minutes or so. I have no idea, but I soak my chicken in cold, generously salted water for an hour or two. I also rinse it multiple times. The water obviously runs cleaner the more often I repeat that, but it's never totally "clean" or "clear." It does, however, seem less bloody the longer I soak it in salt water.
Good luck!
Suck out the blood from the raw chicken, like a Vampire. Hi, I only know that young chickens are the ones more likely to have lots of blood left in them .. at least that's what my butcher says.. When I cook up thigh's for instance, there is blood around the bone.. It is yucky to say the least but harmless.. If I find another or even better real answer I'll let you know..
cooking it
hi kaden01 to do this you must wash it with salt and take the skin away.thats ithink.byA woman I worked with years ago had owned a restaurant in South Carolina and she made the best fried chicken. Her secret was to soak her chicken pieces in a fairly salty saltwater solution (in a bowl in the fridge) for at least 3-4 hours before cooking it. The salt draws our the blood, from what I gathered. She would then drain and dry the chicken, and proceed with her recipe.
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