N.Y.S. in the Finger Lakes, N.Y., asks: My question is regarding chicken, which I like a lot. What do you have to get rid of the black and awful-looking dark near the legs and thighs? It looks like blood and makes the meat dark after itís baked.
Heloise says: The darkening around bones in chickens occurs mostly in young fryers. Their bones have not yet calcified completely, allowing pigment from the bone marrow to seep through the porous bone. When the chicken is cooked, the pigment turns dark. Freezing also will contribute to seepage from the bone to the meat. Itís safe to eat the chicken meat that turns dark near the bone.
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