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Home Cooking 34

Bloody Roasted Chicken

Bellachefa | Jan 10, 201206:22 PM

After tonights disaster I googled and found that this subject has been addressed here, but it hasn't been widely addressed to my knowledge. And I have found no truly educated explaination for my experience. I have contacted the grocer, the grocer's meat dept, and purdue so that they are allerted to a possible problem.

Backstory, bought a very large 8lb Perdue Roaster with an expiration date of 1/17, and cooked it at 350 degrees after storing it in the fridge for a couple of days, so it was definately not frozen at the time of cooking even if the grocer had previously freezed it.

I put the bird on the rack on a cutting board to rest for 20 minutes while I made gravy. When I took it off the rack, dark red blood came out both the neck and the butt of the bird. As I showed it to my husband, I pulled off a drumstick and it fell away as if it had been overcooked an hour - not juicy, but dry.

Into the trash it went. As I await hearing from Purdue, has anyone experienced this? I am not talking about blood around the bones and hemoglobin. I am talking dark blood released from the inside of a fully cooked roaster and not a young bird that had set. I've cooked a lot of chickens in my day and never experienced anything like this.

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