I’ve only done ducks, not chooks, probably similar though. I’ve reduced it over low heat then deglazed with alcohol, either wine or Vermouth. A Thai friend uses a mix of rice wine and palm wine and it’s delicious. Not roasted though, that sticks to everything and the hemoglobin makes a terrible mess.
Throat slice time. Be sure to try roasted blood on bread.
I can’t figure out how you’d roast blood without getting a sticky mess on your pan. What does it taste like?
I’ve only done ducks, not chooks, probably similar though. I’ve reduced it over low heat then deglazed with alcohol, either wine or Vermouth. A Thai friend uses a mix of rice wine and palm wine and it’s delicious. Not roasted though, that sticks to everything and the hemoglobin makes a terrible mess.
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