Is there a way that I can extract the excess blood/marrow from chicken (drumsticks) before I cook them?!
Is there a way that I can extract the excess blood/marrow from chicken (drumsticks) before I cook them?
I am referring to that dark red/brown stuff that is close to the bone and on the meat that is close to the bone, especially on chicken drumsticks. That is so gross to me. My mother inlaw said she soaks the chicken in cold salt water for a while, but I don't want to do that because I am afraid that it will make the chicken too salty. Has anybody ever heard of this or does anybody have any other remedies and/or suggestions?
Answers:
Your mother in law is right the technique is called brinning and it really improves the quality of cooked poultry - it does not make it salty because you use Kosher salt which is coarser than table salt.