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