I like to post a joke, to start someones day off with a smile. Also to write about my family, friends, cooking, hobbies and etc.
Sunday, March 01, 2009
Ok, all you cooks/chefs out there
Does anyone know how to fry chicken legs WITHOUT all that horrible looking blood that seeps out around the bone where it's cut from the thigh? I even soaked them in salt water for several hours and then rinsed them good before fixing them today. But still as they were browning so I could put them on a cookie sheet and into the oven to finish cooking, there came that crappy looking blood. Just curious as to how you might handle it. I suppose that's why I mostly fix boneless chicken breast, don't have that to contend with. But once in a while I get hungry for a chicken leg.