question re roasting chicken on the bone

[Anonymous]

I am in the midst of roasting skinless, bone in drumsticks - from whole foods, for whatever that is worth. I always cook drumsticks and thighs the same way - in 400 degree oven, basted with something (butter or olive oil, possibly a marinade, s/p). About halfway through the cooking time I flip the chicken so that both sides get crispy. Often when I take out the chicken to flip it, there is blood leaking out of each pieces - big globs of it. Gross!! (I barely eat meat as it is, and this always borderline turns me vegetarian.) Why does this happen - am I doing something wrong - does this happen to everyone when they cook chicken on the bone?

[Anonymous]

Well I would buy the skin on and cook it with the oil rub. This does a lot to keep the chicken moist. The skin will seals the juices in. You can take it off before you eat it. You should look for a recipe and follow it. The way you are cooking is not optimal for best results.

[Anonymous]

Skinless + oven = dried out. Always roast with skin on.

If you don't want to eat the skin, peel it off after cooking. 450 is best temp for skin-on, bone-in chix. Make sure oven totally preheated and hood fan on high.

[Anonymous]

If it is big gobs of it, it could be marrow. Are you sure it's not coming from the cut ends of the bone?

They are supposed to drain the blood out when the birds are slaughtered. I have had a lot of issues with chicken from WF, though, including blood in the veins and bruising. Gross is right.

[Anonymous]

Anonymous wrote:Skinless + oven = dried out. Always roast with skin on.

If you don't want to eat the skin, peel it off after cooking. 450 is best temp for skin-on, bone-in chix. Make sure oven totally preheated and hood fan on high.

+1
Although I roast at 350.

[Anonymous]

It is probably coming from the bones. I'd try putting it on a broiler pan to let it drain:
http://img2.targetimg2.com/wcsstore/TargetSAS//img/p/10/31/10315254.jpg

[Anonymous]

Another solution is to sear the chicken in the pan before putting in the oven, then you don't need to flip midway. I usually roast my chicken in a cast iron pan and start them on the stove like this. I strongly suggest, as others have, to use skin on to roast and you can remove the skin if you don't wan to eat it. Another thing you can do to help keep it from drying out too much is cover the bottom of the pan with onions just before putting int he oven. The onions will release steam as they roast and will absorb a lot of the grease to make a nice pan gravy after the chicken cooks.

[Anonymous]

Oh, and if you really want to roast without the skin, get boneless as well, it will cook much faster than with the bone in, hopefully alleviating the dryness, plus you won't have to worry about the blood coming out either.