Bleeding Chicken Thighs

Hey guys. I have problem with bleeding chicken thighs. After some research, I found that pre-frozen chicken thighs will more likely to bleed. However, is there any tips to solve this problem? does using Sous Vide will solve this problem?

Thanks for the help

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Comments

tshewman

All the blood is (should be) removed. The color is likely from the marrow. Are you seeing this with boneless thighs?

If so,remove the bone would be one step that should help.

brian_martin2001

What exactly so you mean? Are they bleeding after they are cooked? Are they bleeding, or just veins of red inside the meat? Previous question, but When raw or cooked? We need a few more details.

tangma27

There shouldn't be any blood unless you're butchering your chicken yourself or something

Afonso_Tito_de_Morais_164825

I've had this happen with SV chicken and after some discussion here I looked up and it happens because under developed bones in younger chiks usually have minor pores which allow marrow to leech through.

Robert_Conn_II_123023

Todd is exactly correct.

fisher23

Here is an article that may help. My understanding is that this is myoglobin not blood, blood would coagulate. As Todd said I usually debone thighs. This article suggests, water soak and/or brine, and then cook to help remove the myoglobin from large vein and bone.

http://www.livestrong.com/article/552792-how-to-keep-chicken-from-bleeding-when-frying/

HammeredChef_DEFINITELY_does_NOT_work_at_22134

absolutely correct....bone in is going to do this if you don't cook the crap out of it...how sad

Kenny_I_224144

Thank you !