grannablu

This is the reason I signed in today! To get some thoughts from cooks with more expertise than I, with regards to Chicken nemisis. I am a very basic cook, as my family is less than adventurous.As chicken is a staple this is driving me to distraction. No matter how long I cook chicken (usually frozen and always completely thawed) there is a 'spot' of dark red, slightly pulpy matter close to the bone. mostly we use chicken legs for economies sake.If it was wild game I would call it bloodshot, but as I am ignorant ( and was hoping to stay that way) as to methods of butchering chicken I do not know what term to use. There is only one chicken producer in the area, and I am not alone in this problem. Is it cooking, prep,storage, slaughter?? Is it safe? I dont know any of those answers but I do know it is very unappetizing! Any feed back will be appreciated.Thanx.

Just a couple of tips that may help with whatever menu u chose to pack. Water treatment tablets are essential in case weather makes it difficult to boil water.Rocky Mountain fever is no rocky mountain high. Water proof matches and zip lock bags for everything.The large freezer size will hold tshirts or wet swim wear just as well as food.Even oil for cooking can be carried this way, although I learned the hard way to double bag and put it on top . Freezing the water you are going to carry in will give you a nice longlasting ice pack, as well as making the water even more refreshing. And we always pack a can or 2 of tuna or salmon,so many ways to use it and worth its weight. And the best camping tip I ever got. When cooking on a fire smear the outside of pot liberally with liquid dish soap(baggied o course) the soap is all that gets blackened and naturally soap is easy to wash off. Have a super time!