What is the bloody deal with chicken?

[Anonymous]

I've made chicken more times than I can count over the years--roasted whole, baked pieces, but lately no matter what I what recipe I do or where i buy the chicken, the chicken takes twice as long b/c there are streaks of blood.

I know it's not my oven b/c roast pork comes out fine. Has this been happening to anyone else?

[Anonymous]

Do you mean chicken on the bone? You don't have this trouble with boneless meat, right?

I think you are probably mistaking connective tissue for blood. Close to the bone, especially in joints, you'll see dark streaks. It isn't blood.

Just use a meat thermometer, and take the chicken out when it is 180 degrees in the thickest part. I usually take it out when it is 170 degrees and let it rest and raise to 180 under tin foil.