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Unread 02-17-2013, 04:09 PM   #7
The_Kapn
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There is a blood vein that runs along side the bone.
If the chicken was not bled properly, which most of them are not, it will hold quite a bit of blood and can not be cooked out.

I got a DQ because of this for thighs that temped at 175-180 + because the blood was still there.

For chicken prep, either in comps or at home, I take a moment and run a knife along there. Remove the vein with tweezers and cook on.

Just "ugly", not unsafe.

TIM
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