FoodBanter.com - View Single Post - problems with making fried chicken @ home

In news:rec.food.cooking, (Makoto Taniguchi)
posted on 18 Nov 2003 01:01:18 -0800:

> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?

They grow their chickens by removing their blood and keeping them alive
through electrolysis to reduce costs on removing the feathers the
old-fashioned way?

Replicating KFC is the last thing I'd want to do to a chicken. Guhross!