Originally Posted by gpb11
Highly unlikely there was blood. Myoglobin is the usual "pink juice" after cooking. Different stuff. Most likely in this case it was tinting of the meat close to the bone from the marrow inside even though everything was fully cooked. Happens these days due to how young the birds are.
Here's a good article on why we see pink in fully cooked chickens these days: http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html
I was referring to actual blood near the bone in some chickens. I should have been more clear. Brining will not only draw out these trace amounts of blood but will also reduce the APPEARANCE of under done chicken when cooked to a safe temperature. A properly processed chicken will have no residual blood. However, I've noticed more and more do have trace amounts. I chalk this up to more and more "efficient" processing methods. IE: cheaper and quicker with less emphasis on a quality product.
Edit: ok, it's technically bone marrow. It has all the same stuff that blood does, looks and acts like blood. I still say that chicken that isn't rushed to market and hurriedly processed and frozen doesn't exhibit this problem.