Roasting Chicken Drumsticks
So, for some time now I always have the problem of blood coming out of the bone whenever I roast drumsticks. I've tried soaking them in brine/water overnight which according to the internet should help draw out the blood, but thats never worked. In the grand scheme of things its not that big a deal, but it just looks unattractive. Does anyone else have this problem? Has anyone found a foolproof solution?
Other question - best tip for crispy skin, is it just make sure the oven is really hot when you put them in? Dry skin?