The simplest method to remove blood from roasted chicken legs

The simplest way to remove blood from roasted chicken legs is to soak and blanch them. The main steps include soaking in cold water, soaking in salt water, blanching treatment, drying kitchen paper, pickling to remove fishy smell, etc.

1. Soak in cold water

Soak the chicken legs in clean water for about half an hour, during which the water can be changed two to three times. Cold water can help slow out blood and is suitable for use when there is ample time. Note that the water temperature should not be too high to avoid premature coagulation of proteins and locking in blood. After soaking, rinse the surface with running water to remove any residual blood foam.

2. Salt water immersion

Soak chicken legs in salt water with a concentration of about 3% for 20 minutes. The osmotic pressure of salt can accelerate the precipitation of blood. This method has a preliminary bactericidal effect and is suitable for frozen chicken leg processing. After completion, rinse thoroughly with clean water to avoid surface saltiness during baking.

3. Blanching treatment

Heat the chicken legs in cold water to around 80 degrees Celsius, and immediately remove them when the blood foam rises. Blanching water can quickly remove most of the blood, but it is necessary to control the water temperature to avoid complete cooking. After blanching, it is necessary to cool the meat with ice water to keep it tight, and use a toothpick to poke holes in the skin to help oil seep out during subsequent baking.

4. Kitchen paper suction drying

The chicken legs treated as described above need to be fully dried of surface moisture with kitchen paper. Focus on pressing the joints and cutting edges, as these areas are prone to residual blood. A dry surface can promote the formation of a crispy outer layer during baking, while preventing blood from seeping out and affecting the color of the finished product.

5. Marinate to remove fishy smell

Marinate with cooking wine, ginger slices, scallions and other seasonings for more than 30 minutes. Alcohol evaporation can remove some fishy substances, while ginger protease can break down bloody protein. It is recommended to refrigerate and marinate, which can remove fishy smell and prevent the meat from becoming loose. After marinating, the surface liquid should be drained again.

Ensure that the chicken legs are completely thawed before grilling, as the frozen blood is difficult to completely remove. Choosing fresh chicken legs can reduce blood volume, while dark red or sticky chicken legs require extended processing time. Tin foil or baking paper can absorb a small amount of blood that seeps out during the baking process. When flipping over, wiping the surface with an oil brush is more conducive to uniform coloring. Pairing with herbs such as rosemary and thyme can not only mask the fishy smell, but also enhance the flavor level. If pursuing ultimate cleanliness, a dual treatment of soaking and blanching can be combined, but attention should be paid to controlling the total duration to avoid meat being too soft.