chicken wings

» ocet - blood turn-off

I really don't know where to lay the blame,but almost all of the wings that I buy, despite salt soaking, inevitably wind up with a good deal of blood in the large joint. It was suggested to me that perhaps the chickens weren't bled properly. A rush to market on the part of the chicken farmer?

-- posted by ocet

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» winddancer - how about cooking them thoroughly?

I do know about the blood problem....but bleeding the chickens properly...Hmmmmmm....

Suggest you cook the wings thoroughly so the blood sticks to the bone and dries up instead..

auntie m

-- posted by winddancer

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