bloody goo when roasting defrosting poultry?

hotcookie101

I often buy free range duck, or chicken with giblets. As I buy a fair amount from the farm shop it gets frozen.
So, then defrosted, giblets removed in their bag and roasted.
Problem is-I am getting HUGE amounts of bloody fluid within the cavity as its roasted (not juices, it is very bloody, it makes me gag, and I am not squeamish)
The giblet bag is sealed, there is no free fluid in cavity when I put it in the oven
Normal? Not normal? I don't get it with organic chicken from supermarket without giblets. Should I remove before freezing?

Linda32

Hi, Just trying to think. I only ever come across giblets in the Christmas Turkey which I remove and throw away. So that leaves me with supermarket chicken. Is it the meat near the bone by any chance, that is always alarmingly red :eek: it just is. No idea why, someone will know I'm sure. You also get red grissle (sp?) bits at the end of the back part which looks rather odd to say the least.

Do those ideas helps at all?

brownhandbag

Linda32 is your grissle at the neck end? If so then it's probably remains of the windpipe, can just be a straight bit or y shaped bit. Other end then not sure...

OP think you just need to tip out/or spoon out part way through cooking into the roasting pan. Only staying bloody as not escaping maybe? Check cavity is clean after defrost, you should have a clear cavity end to end. If really bright red the only thing I can think of is the Farmer is leaving the lights (lungs) inside. These are either side of the backbone 2/3 of the way up inside as you put your hand in between back legs. You may need to scoop them out with your fingers.

Sorry if I am grossing anyone out Good news is if you find the lights cats go mad for them (uncooked)

Not sure if that helps?

thriftwizard

Hmm - I'd say it's pretty normal when poultry's been frozen & defrosted, but it should have turned into fairly-solid brown goo if it's all properly cooked. I don't think it's down to the giblets particularly, but maybe down to their presence meaning that the surrounding meat has taken a bit longer to defrost. I've certainly seen it in birds I've frozen, then defrosted, no matter where it's come from; we do have the chance to eat wild food sometimes here, and raise our own chickens.

Incidentally, giblets give great stock if boiled up for half an hour with an onion & maybe some chopped celery. Dogs & cats love the meaty bits when cooled, but don't give them the neck once cooked - too many little bones. And you can make a very good pate with the liver, if you separate it out before making stock with the rest. Much too useful to throw away!

Fruball

Hi OP

Sorry I can't help but you have my every sympathy. I would be gagging too.... in fact, your post is almost enough to make me vegetarian!

Igamogam

Linda32 wrote: »

Hi, Just trying to think. I only ever come across giblets in the Christmas Turkey which I remove and throw away.

Throwing the giblets away:eek: Use them to make fantastic perfect gravy!

hotcookie101

Thanks everyone. Cavity is clean, and bird totally defrosted. I have to admit to tipping it out while cooking. I truly can't remember seeing it with a supermarket bird.
The cat got the heart and lungs, and the neck is with the carcass fot stock.
Chicken was delicious!

[Deleted User]

When I cook the clucker I always open the top bit and the rear end and run cold water through from the neck until it runs clear from t'other end iyswim so nothing is inside at all and the bird is clean as a whistle I too recommend making gravy with the giblets but few birds have giblets much now which is a shame as they do make delicious gravy

chunkychocky

Makes me even more grateful to be vegetarian...