Bloody Chicken

Interesting - 1 thing not explained is how pumping full of "solution" solves the problem. And another solution would be not to partially freeze or as Dr. Snyder calls it, deep chill, the chicken and then sell it as fresh.

Yep,but we are the ones now having to deal with it.

Since you lost your Winn-Dixies,un pumped chicken is hard to find.

Albertsons,as well as WD, may also have Sandertons' poultry.


You'll see it at the judging table and have to check it.

They will apply a white paper towel to it and if it comes away clear,it is cooked.

No Brainer! If it looks raw, its raw in my mind and there is no way I'll eat it. I would rather have it without blood and dry, rather than bloody and juicy. Same with pork, let the chefs eat it if they like bloody chicken and pork. Live on the coast of Florida and I don't eat raw fish either, too many little worms, bacteria, toxins and fatal germs therein.

Best way to keep from getting cigautera (a toxin in fish) here and in the tropics is to feed the suspected fish liver to the cat and if the cat is not sick or dead at supper time, cook and eat the fish. Sure makes Mother mad, though.

LOL
I'll have to add that to my list of "Methods of dealing with too many cats"

Moderately good news on the Winn-Dixie front: Buehler's BuyLow bought most of 'em. They proudly feature all-natural pork and chicken and are promising price and service such as we've never seen before.

Stores seem nice and do carry a nice selection of meats including a few cuts, such as bone-in pork loin roasts, that other local stores don't. On the other hand, butts were $2.38/lb. for example, and other prices are similar. Monday nite around 9:00 there were only 2 customers in the entire Middletown store. They'll have to make some adjustments to survive here, hoping for the best for them.

Good luck.

I always use boneless, skinless chicken. Solves the bloody chicken dilemna. Except of course if you are doing whole chickens.

Wonder if using roasters, which are older and larger, solves the problem? Of course they're bigger, but sometimes in the 6lb range.

Years ago I used to get chickens from a friend's farm. They always raised 'em for several months and the chickens were roaster size and fairly tough for baking or roasting. Would bbqing them low and slow have turned them out moist and juicy? Can't find out myself as he's long ago quit raising chickens. Has anybody tried smoking an old bird?

They do well as a low and slow.

Some contests do "beer butt" chickens and they work great.

Yes, the older seems to help.