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  • Bloody chicken! I am not talking about a minor little colorful juice or a bloody tinge or colored bone I mean a full on artery's worth of blood running out of my chicken. I tell the waitress and she gives me a crazy attitude and this BS about it being totally normal and that I am just doing it wrong. She said their chickens are all natural and that because they break it down themselves this happens. Well given the fact that the size of the thigh and leg were such that they obviously got a VERY young chicken it would obviously have more blood coming from the bone, but that is definitely not a sign of quality. Also breaking it down yourself or it being "all natural" doesn't mean anything. If anything extra blood is a sign you didn't defrost it fully before you cooked it. I had her throw it on the grill to cook it some more and when I got it it tasted fine despite her constant statements that it would be much too dry to enjoy. Sorry I don't need to be told what is quality or delicious don't tell me I am tasting it wrong or I don't know what I like. Do they honestly think I have never eaten a chicken from a farm, broken one down myself and baked it? I mean seriously it's chicken who hasn't eaten it?
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