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TOPIC: How to get blood out of chicken breast?

 
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May 18, 2012 8:24 PM
Hey guys, when cooking a chicken breast on the stove top, how do you get rid of the blood from the veins? I usually cut up the chicken before and cut out all the bloody parts but it leaves me with no meat. Today I tried cooking the chicken breast whole and cutting it after and there was still blood. Yuck. Any suggestions? I definitely don't want to soak it in salt as I am watching my salt intake.
  21355916
May 18, 2012 8:26 PM
where are you getting your chicken ?
May 18, 2012 8:27 PM
The grocery store. But the chicken breast always have blood and I am super picky with my food.
  21355916
May 18, 2012 8:28 PM
I didn't even know this could happen. I've never butchered a chicken though so maybe the supermarket takes care of it
May 18, 2012 8:34 PM
Interesting. I've never noticed that a chicken breast has so much blood in it that to cut it up, you'd have almost none left. I always try to buy the most natural/organic type too - even if it costs way more.
It isn't just colored water is it ?
Is it the cheap stuff that is usually oversized, yellow'ish and often bruised ?
May 18, 2012 8:42 PM
Cook it thoroughly....if you still see blood, it's undercooked.
May 18, 2012 8:45 PM
It is just regular chicken breast fillets from the grocery store. They are pink and have bloody veins around and inside the chicken.
  21355916
May 18, 2012 8:47 PM
Ew. I'd either find a new grocery store with a butcher that knows what theyre doing, or buy the bagged pre-frozen ones. A properly butchered chicken breast should not be like how you described.
May 18, 2012 8:48 PM
Maybe you mean that tough tissue you get. Is it white or actual veins? The red color could be some additive cause I buy organic chicken and never had it be red
May 18, 2012 8:49 PM
QUOTE:

Cook it thoroughly....if you still see blood, it's undercooked.


This! Honestly...I am a cook, we cook at least 80 to 100 lbs of chicken a day. If you cook it until its opaque and shreds easily, its done. They drain the chickens when they slaughter them. Not much if any blood in there.
  14793149
May 18, 2012 8:51 PM
I am trying really hard to imagine veins in my chicken breasts but I can't do it. =( It sounds like your are buying some poor quality cuts or your have a rather bad butcher in the back of that grocery store.
  3234287
May 18, 2012 8:52 PM
QUOTE:

Cook it thoroughly....if you still see blood, it's undercooked.


^^ Totally ^^
  16102929
May 18, 2012 8:56 PM
And of you are that picky, soak the breast in salty water for some time.... that should take care of the blood.... but you should really consider address that to your butcher and cook it better ....
  17963225
May 18, 2012 9:10 PM
Do they have publix where you are at ? If so, try the greenwise.
Else, try to find some "Springer Mountain Farms" - or something similar as opposed to the generic/regular found at the grocery store.
Are there other fresh options ? If so, try something different.
Your chicken sounds gross or we're all blind :)
May 18, 2012 9:21 PM
I can't say I've ever had a bloody chicken breast.
May 18, 2012 9:27 PM
All meat/poultry is animal muscle fiber. Animal muscle fiber has veins and arteries in it. Typically, they are too small to see. If you see liquid of any sort there will be blood in it but it is so diluted from washing before packaging. What it looks like before cooking should not matter too much what it looks like after cooking. Like others have said: cook until it is no longer pink, preferably at least 165 in the center. This will definitely destroy all blood.
May 18, 2012 9:35 PM
Nuke it for a little first, then cook it.

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  9285851
May 18, 2012 9:47 PM
Bump.
  227773
May 19, 2012 12:13 AM
at the risk of pointing out the obvious...

it's a lump of muscle! of course there will be a tiny trace of blood in it, even if the slaughter house drain almost all before butchering. of course there will be blood vessels running all through it and some of them may have a trace of blood in them.

'course it might not be blood you are seeing. there's less myoglobin in chicken than in beef, but it's still there.

but you're eating a lump of dead animal. there's going to be fluids.
Edited by glovepuppet On May 19, 2012 12:14 AM
May 19, 2012 12:37 AM
I simply can't picture this. I only buy cheap chicken breast in value packets, but even when I do I'm not faced with loads of blood. At most, there'll be one small vein that I can just cut off - a tiny thing - and no blood as it's fully cooked.
  14644573
May 19, 2012 12:42 AM
QUOTE:

Ew. I'd either find a new grocery store with a butcher that knows what theyre doing, or buy the bagged pre-frozen ones. A properly butchered chicken breast should not be like how you described.


I agree..double eww. Time to try a different store. I have never seen any boneless, skinless breast like that - I once had a few specks of blood but I easily rinsed it off and then pretended I never saw it so I could never let the thought cross my mind again, especially when eating that batch of breasts. lol Kind of like when you kill a spider in your home and then tell yourself he or she MUST have just wandered in from outside - there really isnt a family of spiders in your house and you dont know where they are..lol
  16911831
May 19, 2012 12:47 AM
QUOTE:



you're eating a lump of dead animal. there's going to be fluids.



yup.
May 19, 2012 12:50 AM
I cook chicken every other day, and I never have problems with blood. I even roast WHOLE chickens and split their legs open and stuff beer cans up their buttholes, and they stay pretty tidy.
May 19, 2012 12:54 AM
well, first it must be a full moon....

then acquire a knife from a witch...
  20746775
May 19, 2012 7:14 AM
QUOTE:

Hey guys, when cooking a chicken breast on the stove top, how do you get rid of the blood from the veins? I usually cut up the chicken before and cut out all the bloody parts but it leaves me with no meat. Today I tried cooking the chicken breast whole and cutting it after and there was still blood. Yuck. Any suggestions? I definitely don't want to soak it in salt as I am watching my salt intake.


I know exactly what you mean, though I think it is just dark veins, not blood. I always used to cut them all out before cooking. Now I don't eat meat at all.

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