What is the ruling regarding the presence of some blood on chicken or meat during cooking, and must it be removed, or is it sufficient to cook it, or must one stop cooking it and dispose of it?

The presence of blood on chicken or other meats when cooked is not harmful because the forbidden blood is the flowing blood that gushes out during slaughter. As for what remains in the veins and comes out during cutting and cooking, it is not flowing blood and is pardoned. Sheikh al-Islam Ibn Taymiyyah indicated that the Companions used to eat cooked meat without washing it, and they would see blood in the pot, because what is forbidden is the flowing blood, not what remains in the veins.