Blood in chicken....help have my dcs been poisioned?

[cardy]

Just got home from work and seen the spare chicken drumsticks my mum cooked (dcs have eaten the other 4) when I picked them apart there was blood around the bones. The chicken was white and she had cooked them for 35mins at 200 degrees. Is it normal to still have blood in after cooking? I'm terrified they've been poisioned!

was it pinkish near the bone or wet bloody stuff if you know what i mean?

YEs. Quite often you get dark red bits around the bones of chicken. So long as the meat was cooked until white and stringy at those temps it should be fine.

Mainly near the bone but the tray it was cooked in was bloody too. Could this have been a particularly bloody chicken?

How long would it take for them to become sick if they've been poisioned?

Also it was very red

i think they would have been unwell within 2 hours.

what time did they have it?

5.30 stuffing in apple in now. Just asked dd, she said the blood was at the end that you don't hold (ie the joint that attached to the rest of the chicken).

Please tell me I'm being paranoid!!

Can't stop picking it apart it looks horrid!

i think they would be feeling unwell by now. Reckon you are in the clear as doesnt food poisoning act quite quickly?