If you cook chicken often, you may have noticed some white stuff coming out of the chicken breast or the whole piece of chicken. Did you somehow convince yourself that this white stuff coming out of chicken is melted chicken fat? Well, it isn’t.
That white stuff coming out of chicken when you cook is coagulated protein. When protein is denatured by heat, it thickens and forms a gel.
A popular opinion is that the gooey white stuff coming out of chicken is caused by overcooking it on high heat. Is this true? We’re going to find out in this post.
White stuff coming out of chicken? – What does it mean and what to do
When cooking, you happen to see some creamy white stuff coming out of the chicken, don’t panic; things aren’t going south. The white stuff coming out of chicken represents thickened or coagulated protein. Protein concentrates and forms a gel under specific changes in surrounding conditions like temperature (heat) and acidity levels.
A perfect analogy for protein coagulation caused by heat is cooking the albumen of eggs. When cooking eggs, you will often notice that the albumen (the protein-filled part) thickens and changes texture from a semi-liquid to a solid form. This happens when the protein in the chicken you are cooking comes in contact with high heat.
This phenomenon often happens with frozen chicken rather than fresh ones because freezing can lead to cell damage, causing the protein molecules to break down faster and consulate when in contact with high heat.
White stuff coming out of chicken is also because some companies inject their chickens with a saline solution. This saline solution might extend the shelf life or make the chicken appear fatter. However, what happens is that the chicken’s protein disintegrates and melts into the saline solution when the chicken is heated.
Coagulation of proteins usually starts at a 38°C temperature and is completed between 71°C and 82°C. So what can you do when you see this white stuff seeping out from your chicken? Although this whitish secretion may be unsightly for some, it isn’t harmful; therefore, you do not have to throw the chicken away. Instead, here are some things you can do:
- Cook your chicken under low heat for a long time rather than cooking over high heat for a shorter time.
- Remove the white stuff with a spoon.
- When baking chicken, use a deep oven tray below and place the chicken on a cooling, baking, or grilling rack above. The white stuff coming out of the chicken falls directly on the tray as the chicken cooks.
What is the yellow stuff on raw chicken?
If you’re sure this yellow stuff isn’t discoloration and isn’t oozing a foul odor, it is chicken fat.
It is safe and perfectly normal; it shouldn’t pose any need for concern.
This yellow fat is often accompanied by darker-colored meat. A piece or pieces of chicken with yellow fat often result from a pasture-fed diet. Here’s the rationale behind this.
When chickens are allowed a pasture-based diet (worms, grass, bugs), the high-in-chlorophyll grass often have beta carotene in abundance, an orange-colored carotenoid that gives the chicken fat its yellow color. Beta carotene is also responsible for brightly-colored yolks in pastured eggs.
If chicken is white, is it cooked?
If chicken is white, then it is cooked. Raw chicken often has a peachy or pink hue, while cooked chicken turns white when it is cooked.
What parts of the chicken is white meat?
The chicken wings and breast are white meat. White meat chicken parts are called white meat because they often contain white muscle fibers.
These chicken parts are often mildly-flavored and can quickly lose moisture if overcooked.
The white meat in chicken usually has low calories, low-fat content, and high protein content, unlike dark meat chicken, which has higher calories, high fat, and lower protein content.
Dark meat cuts of chicken have more myoglobin, resulting in their redder color. Dark meat chicken cuts include the chicken drumsticks and thighs.
Good chicken vs. Bad chicken – Differences and what to look out for
When chicken goes bad, some signs sets it apart from good chicken. So what are these signs that make them different?
|Feature.||Good chicken.||Bad chicken.|
|Physical appearance.||Peach or light pink.||Yellow, grey, or green discoloration and mold growth.|
|Texture.||Moist and soft.||Slimy or sticky.|
|Smell.||Meaty or fleshy.||Rotten and off-putting.|
|Expiration date.||Hasn’t exceeded the expiration date.||Has exceeded its expiration date.|
If you are unsure whether your chicken is bad, the tabular guide above will help you.
How to remove the vein from chicken tenders
Follow this two-step guide to easily remove tendons(veins) from chicken tenders.
- Paper towel
- Chopping board.
- On the chopping board, place the tendon between one of the spaces between the fork.
- Grab onto the tendon using the paper towel, and pull it out using the fork.
- Should Chicken Be Room Temperature Before Cooking?
- Accidentally Thawed Chicken In Hot Water? What To Expect
- Cooked Chicken Left Out Overnight? Here’s What To Expect
- Why There’s Hair On Chicken Wings & And How To Remove It?
- Raw Chicken In The Fridge For Seven Days? Here’s What Happens
I write about the intersection between evolutionary biology and food. I also talk about practical applications, sustainable agriculture, and general tasty things