what makes the blood on those two pieces at the bottom right run out like that? I never see it when folks are cooking chicken online or in restaurants?
The more meat is cooked the more juices get squeezed out of the protein but that chicken hasn’t had a pulsing heart in a while so I doubt it’s blood, maybe bone marrow? Don’t think it’s anything to worry about.
The reason you don’t see it in restaurants much of the time the chicken will rest on a tray before being plated so whatever doesn’t drip on a plate
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Can happen with frozen chicken or when it’s cut in a certain way even if fresh never frozen.
If it bothers you, you can soak in a light brine for half an hour or more before proceeding, or just water for a bit longer.
It’s doesn’t really bother me I was just wondering how and why it happens with some pieces. I saw it happening in the pan, it’s definitely blood.