- Mar 4, 2016
- 50
- 29
Anyone else ever hit temp on a chicken, let it rest, start to carve, and the thighs bleed? I didn't brine, light smoked for 2.5 hours at 300. Outside looks beautiful, juices ran clear after pulling thermometer.
I tell my wife the same thing but I guess she kinda gets turned off. So last time I smoked some chicken, I bought two and one was on the smoker and the other on the grill. I cooked both to the same temp and SHOWED her the thermometer reading. Cut into the slow cooked bird and had red around the leg quarters. The one on the grill was not red. She does "better" but still gets to her sometimes.
Yep...In the younger Broilers that we eat, the bones are not completely hardened and are porous. Even when the meat gets up to 165, the Marrow can leach out Red juices, not actually Blood but still offputting.
Could not agree more. The Rock/Cornish cross is "the" commercial meat bird. Like you said, it is bred to grow fast and heavily fed. Goes from birth to 5lbs in 7 weeks compared to around 14 weeks for other breeds. I have spent the last several weeks learning about raising Chicken at home. It is not allowed where I live now. I am selling this house and going to move to a rural area in PA where I would like to raise as much meat as I can for my family...JJ
Good point JJ but try and convince some people of that.
801 Driver today's chicken are force feed and are ready to eat in 7 weeks and full of medication in order to make it work.
Join the push against factory raised chicken and beef.
I'm not sure I want to eat orgasmic chickens.I was at 165 in the breast and 175 in the thigh...still had the red juice. Anyone try burning one of the store orgasmic chickens?