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Reply to "What is the bloody deal with chicken?"
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[quote=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?[/quote]
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