How to avoid blood on bones in chicken processing?
Hello:
Can any one please working in chicken processing advise how to avoid blood that appear on chicken bone in parts like drumstick when cooking in the steam oven .
fresh or frozen chicken may be used
process predust,battering, breading,frying ,cooking
Thanks in advance
Thanks Teecem ,can you please give some details for the partial cooking before battering ,also i saw some discussion for immersing parts in water containing salt and brown sugar do you know why or have any one tried this
also some times i note that the breading is weak so that it fall on the bone in parts after steam oven while it is very good after frying before steam cooking ,the down side Scarface the parts that in contact with the oven belt seems to be wet can you advise on this .
Thanks
Ahmed