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Blood in chicken


This may be an odd question, but I’d like to know. I was cooking kosher chicken drumsticks in a pot. I always notice a bit of blood coming from the base of the bone, which is normal. But this time there was one particular drumstick that had a pool of thick red blood about 2.5 inches wide form around it. I never saw this before. Is it allowed to be eaten even if the bloody area is removed and is the pot still kosher?


It is difficult to answer your question w/o seeing it, but my presumption is that it is fine.

Kol Tov

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