The blood-colored liquid you observed on the bone of cooked chicken legs is most likely not blood but rather a combination of water and myoglobin, a protein found in muscle tissues. When chicken is cooked, the heat causes the myoglobin to release this liquid, which may appear similar to blood but is not actually the same.
During the cooking process, the high temperatures kill off any harmful bacteria that might have been present in the raw chicken, making it safe to eat. As long as you cooked the chicken legs to the appropriate internal temperature (165°F or 74°C), the risk of foodborne illnesses from bacterial contamination is significantly reduced.
However, consuming undercooked or improperly stored chicken can still pose health risks due to other factors, such as bacterial contamination from cross-contamination or eating spoiled chicken. It's essential to follow proper food handling and cooking practices to ensure your food is safe to eat.
To minimize the risk of foodborne illnesses, remember the following tips:
Cook chicken thoroughly: Use a food thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) to kill any harmful bacteria.
Avoid cross-contamination: Wash hands, utensils, and surfaces that come into contact with raw chicken to prevent the spread of bacteria to other foods.
Store chicken properly: Keep raw chicken refrigerated at or below 40°F (4°C) and consume it within a few days of purchase or freeze it for longer storage.
Reheat leftovers properly: If you have leftover chicken, make sure to reheat it to 165°F (74°C) before eating.
If you followed proper food safety practices and cooked the chicken legs to the correct temperature, it is unlikely that the myoglobin liquid will cause you to become sick. However, if you experience any unusual symptoms or feel unwell after eating, it's best to consult a healthcare professional to rule out any potential foodborne illnesses or allergies.