This 5 things when you see white stuff coming out of your chicken

If you’re a frequent chicken chef, you’ve surely come across the “white stuff.” More precisely, you shouted, “What is this?!” As soon as you take the chicken breast out of the oven. Did you intend for your chicken to look appetizing, but for some reason it’s dripping with a mysterious white substance? Juice? What exactly is the white stuff that comes out of a bird?

As a professional food writer, cookbook author, chef and cooking instructor, I have responded to more culinary inquiries than I can handle. And given how regularly this ooey-gooey phenomenon occurs, this  food fact is hardly an exception. Drew Curlett, a culinary educator and personal chef in Baltimore, agrees that “it’s very common for chicken to come out white, especially when it’s baked or roasted.” Continue reading to find out what it is and whether it is safe to eat.

What is that white stuff oozing out of your chicken?

Given that chicken is a great source of protein, it should come as no surprise that the white matter that comes out of the bird when cooked contains protein! Pasturebird founder and chicken producer Paul Grieve named this naturally occurring, water-soluble protein albumin. Eggs, milk and meat all contain it.

It helps to visualize the existence of this invisible protein in eggs, especially the egg white, which is mainly composed of protein and water, to understand how it is transformed into the white material on the chicken. Think about how they are transparent when raw, but turn white when cooked. It occurs as a result of protein deposition and changes in transparency and color. The same goes for some chicken liquids.

The liquid inside a raw chicken is made up of protein and water, just like eggs. As it cooks, the meat contracts, releasing some of the liquid inside. According to Curlett, most of this liquid evaporates in the pan or on the grill when it is exposed to intense heat. However, in a setting such as a conventional oven,this liquid pools and cooks through. It’s really common when cooking at high heat without much in the way of liquid or fat, like if you’re baking plain, boneless, skinless chicken breasts.”

When does this white stuff appear most frequently?

The presence of white particles is more related to the storage than to the method of cooking the food. Chicken cells are rich in protein and water, and when the bird is frozen, the water in the bird breaks into sharp ice crystals that can pierce cell barriers. The fluid that fills the broken cells enters the spaces between the muscle fibers as they melt. Additionally, as the chicken cooks, some of this liquid will inevitably rise to the top as the meat thickens.

Is the white stuff safe to eat?

So, according to Grieve and Curlett, the white matter in chicken is harmless. The white material on the outside of your chicken is compatible with the same internal fluids, making it perfectly safe to consume. Rest assured your chicken is still edible!

In terms of taste, the white stuff is pretty tasteless. If you eat it in moderation, you probably won’t even realize you’re eating it. However, its large pools can have a rubbery or jelly-like appearance, which turns some individuals off. However, it is safe to eat.

Does this happen with any other types of meat?

Since albumin is present in all animals, any meat you cook is likely to turn white. But, you are likely to notice already frozen cuts. It’s common to see white stuff oozing from salmon, shrimp, and other fish because the best seafood is quickly frozen after harvesting to preserve freshness. White matter is also frequently seen in ground beef products such as sausages and hamburgers.

How can you avoid that white stuff when cooking chicken?

The white stuff is completely natural, but not very pretty. It can be reduced by cooking food at a lower temperature and more slowly. This is because the high heat causes the meat to contract quickly and tightly, which squeezes out the albumin. At a lower temperature, the chicken will take longer to cook gently, but the amount of white material that will come out of it will be less. Try to lower the temperature by 25 degrees when baking or air frying and use a meat thermometer to help you adjust the cooking time. Use fresh chicken instead of freezer to avoid white matter on the chicken.

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