aem wrote on 13 May 2005 in rec.food.cooking

> biig wrote:
> > [snip] The only problem I had was (and I have this
> > problem no matter how I make chicken thighs) was that they
> > always have dark streaks near the bone. Would it help if I take
> > out the bone first?
> > ...Sharon
>
> It's possible that the dark streaks are blood. Nothing wrong with
> it, but it's not pretty. You can try soaking the chicken thighs
> for a couple of hours in ice water before cooking. -aem
>
>

The dark streaks usually indicate that the chicken parts were frozen at
one time or another. Soaking the chicken in a brine solution will
remove them. Use google and investigate the various uses and recipes
for brine.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban