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Got blood?

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Got blood?

jawofboston | Mar 1, 2009 11:00 AM

An odd question perhaps, but I'm trying to find out if it's possible to find chicken blood for cooking purposes. Many french recipes (coq au vin, for example) are really best prepared with blood as a thickener instead of flour. Not something you tend to find at the local supermarket however. Anyone know of a source? I live in Connecticut.

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