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.


Femin Susan said...

sounds life..........
how did you cope with it..

Renie Burghardt said...

Hmmm, I haven't encountered that problem with the blood, Patty. Maybe it was a freshly butchered chicken and they had not bled it properly? But I'm not certain. Usually it's red around the bone, but doesn't have a lot of blood seeping out. Maybe someone will have a better answer for you.

We had 6 inches of beautiful snow yesterday, and this morning the sun came out and by this afternoon, it was all melted. That's how I like snow-here today and gone tomorrow! LOL.

Have a good night.


अविनाश said...

m pure veggie

Pat - An Arkansas Stamper said...

I'm not an expert, by any means, Patty, but I think the blood is seeping from the marrow of the leg bone as it is heated and won't congeal until the inside of the bone gets hot enough. If you cut your own chicken, I would think that cutting the leg and thigh apart exactly in the middle of the cartilege that joins them, the knee as it were, might prevent the seepage since the cartilage would still be sealing the ends of the bones. If you're not cutting your own chicken, you're at the mercy of the processing plant.

Just a thought. I guess if you want fried chicken legs, you're just going to have to look the other way from time to time. :)

Melinda said...

found this online mom:

This is a little more work but will give you a much better fried chicken legs with no blood . With a sharp paring knife or boning knife poke it into each leg until you feel the bone make a small slit in each leg 1/2 inch long at the meatiest part of the leg. place chicken legs in a zip lock 1/2 gallon size bag. Dissolve 2 teaspoons salt 1/2 teaspoon brown sugar to each cup of water it takes to completely cover the chicken legs.

To determine how much water you will need first measure cold tap water to cover legs.

Dump the plain water. Now using that number of cups dissolve the salt and sugar into it and cover legs with the brine. Place in a large bowl... sit in Fridge at least 6 hours before cooking. Take out of bag wash to remove the brine. And cook as usual. Works
with all parts of chicken. NO MORE BLOOD!

This is not as hard as it sounds but well worth the extra time. Enjoy your fried chicken!

When I worked at Kentucky Fried chicken we did similar things. You have to break the big bone in the thighs (in half by snapping them between your hands).....and on the legs you cut them like above....and you can soak them too if you want or at least rinse them. At KFC we did not soak them in salt water first as far as I can remember..but we did break the bones and split the legs as above.

Reader Wil said...

I am afraid I don't know what to do about the chicken legs. I just take them out of the freezer and fry them in a pan for some time. They are always good. Yours are probably much better.
Thanks for your visits to my French week! This week will be a Greek week. It's because the letter G is having a turn on ABC Wednesday. The French chansons are difficult, but translated all of "Douce France" and part of "

I am afraid I don't know how to avoid the bloody mess of the chicken legs. I always put them from the freezer into yhe frying pan.
Thanks for your visits to my posts of the past week which was dedicated to France. I translated the chanson" Douce France" and part of the last one: "l' important c' est la rose" by Gilbert Becaud. This week the letter G is having a turn so it's going to be a Greek week.

Nancy said...

Sounds like Melinda has solved your problem. I gag if I see blood in my meat! I couldn't eat a rare steak if I was starving to death!!! I just pop my chicken in the oven and forget it til it's done...that way I don't notice the blood. We've probably eaten more blood than we know in our day! Gag-Gag!!!

((( HUGS )))

mommanator said...

maybe you are cooking too quickly over too hot
I usually boil chicken before I fry, don't have your prob

Merle said...

Dear Patty ~~ I usually cook chicken pieces in the oven in a pan with a little oil and usually don't see blood. I turn then once at least. Thank you so much for your comments and I am glad you enjoy the jokes.
Thanks also for your get well wishes.I am a little better and must take better care in future not to overdo it. I have been sleeping on an electric blanket and have a massage chair, so with the medication, it seems to be heading in the right direction.
Take good care, my dear friend,
Love, Merle.

Merle said...

Dear Patty ~~ I always cook chicken pieces in the oven in a roasting pan
either sprayed with cooking spray or a little oil. I turn them once or twice and don't see blood as I like things well cooked. Thanks for your comments and glad you enjoy the jokes etc. I am improving a little and can walk now without going "Ouch"
Thank you for your concern. I have to be more careful not to overdo things. Take great care, my friend,
Love, Merle.