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I also looked at another book I have on chickens "How to Raise Chickens" by Christine Heinrichs. She says to break the neck like the gentleman did and the blood will pool in the broken area.
Anyway, I did unpack and soak the birds in a cold water bath overnight and there was alot of blood. I also called another person to process the rest of my birds which I was going to do anyway. Since this if my first time with all of this, I wanted to go to several people just to get to know them, see their technique, learn, etc.
Personally, I would like to see less blood/dripping in a packaged chicken. When I am handling the birds for cooking, it is nice not to deal with the blood getting all over.
In terms of food safety, I think we need some science here! You know testing meat where the blood has been drained vs. not drained. I will try to find some research and if any of you fellow foodies out there find anything too let's post it.
Interesting discussion! Thanks
Kelly
Anyway, I did unpack and soak the birds in a cold water bath overnight and there was alot of blood. I also called another person to process the rest of my birds which I was going to do anyway. Since this if my first time with all of this, I wanted to go to several people just to get to know them, see their technique, learn, etc.
Personally, I would like to see less blood/dripping in a packaged chicken. When I am handling the birds for cooking, it is nice not to deal with the blood getting all over.
In terms of food safety, I think we need some science here! You know testing meat where the blood has been drained vs. not drained. I will try to find some research and if any of you fellow foodies out there find anything too let's post it.
Interesting discussion! Thanks
Kelly