Originally Posted by The_Kapn
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.
Thanks Tim... I had heard that 'kosher' chicken will not yield this because it has been bled and cleaned differently. I'll eventually get one and check to see if there is a difference. But since I still have some of the thighs that are giving me issues, I'll try your tip as well. :)