Quote:
Originally Posted by ktlm  Hi, I am a culinary student and need help with an extra credit question. I have googled and searched every kitchen lingo site i could find. I have dug in the forums and all the wikis. I cant find this anywhere. So the question is:
"What is the name of the excess blood in a bag of chicken?"
This may be a silly question but any help would be greatly appreciated.
Thanks, KT  |
I do not think it is blood. I believe it to be soluble protein. and body fluids. My name for it would be run-off or body juices. When the birds are slaughtered they are bled out so that they last longer, and look better.
