Cooking chicken can sometimes lead to a strange sight: white goo. This soft, jelly-like substance often appears in the pan or on the meat itself. Many wonder what it is and if it’s safe to eat.
The good news? It’s completely normal and harmless. There’s a simple reason behind it.
What Is the White Goo?
The white goo is just protein and water being released from the chicken as it cooks. When the meat heats up, the muscle fibers contract, pushing out the liquid inside. This liquid then turns solid as the protein cooks—just like how egg whites change when heated.
Dr. Topher McNeil, a food scientist, explains, “The muscles contract and squeeze out the liquid that sits between the muscle cells.”
So, while it might look unusual, it’s simply a natural part of cooking chicken.
Why Does It Happen?
This can happen with any chicken, but it’s more common with frozen or thawed meat. When chicken is frozen, ice forms inside the fibers. When it thaws and cooks, the broken fibers release extra liquid.
It’s similar to what happens with frozen fruits—they release more liquid when thawed.
The Science Behind It
The white goo is mainly albumin, a protein also found in egg whites.
An expert notes, “The main protein in egg whites is albumin, which makes up about half of the protein in chicken juices.”
Is It Safe to Eat?
Yes, it’s completely safe. It’s just protein and water. However, if the liquid has a strange color or smell, the chicken might be spoiled. In that case, it’s best not to eat it.
How to Reduce It
While you can’t completely avoid it, you can reduce the amount of white goo by:
- Buying fresh chicken instead of frozen.
- Patting the chicken dry before cooking.
- Cooking at a lower temperature to prevent too much liquid from being squeezed out.
- Brining the chicken to help it hold onto moisture.
Why Does It Look Worse Sometimes?
Overcooking, cutting into the meat too early, or even using a thermometer can cause more liquid to leak out, making the goo more noticeable.
Does This Happen with Other Meats?
Yes! Salmon also releases albumin while cooking, which forms a white layer on top. Cooking at a lower heat helps reduce this effect in both chicken and fish.
If the goo bothers you, you can simply wipe it off before serving.
No Need to Worry
Even though the white goo doesn’t look great, it’s completely normal. As Dr. McNeil says, “Go ahead and cook your chicken without worrying about it.”
Now that you understand why it happens, you can cook with confidence and enjoy your meal!
