Ever Wonder What That White Goo on Your Chicken Is?

• Temperature factor: Cooking chicken at high heat causes proteins to squeeze out moisture faster.

• Moisture content: More water in the meat leads to more albumin being pushed to the surface.

• Meat type: Breasts tend to show more white goo because they are leaner and have less fat.

• Cooking method: Baking or grilling often results in visible white substance; frying may hide it in oil.

3. Is It Safe to Eat?

• Yes, it’s completely edible and harmless.

• It’s just protein that has been pushed out during cooking.

• Many people mistake it for pus or fat, but it’s neither.

• Suggestion: Rinse if visually unappealing, though this is optional.

4. How to Minimize the White Goo

• Slow and steady cooking: Cook at moderate temperatures (around 350°F/175°C).

• Brining: Soaking chicken in salt water helps proteins retain moisture, reducing albumin formation.

• Resting the chicken: Let cooked chicken rest for 5–10 minutes so juices redistribute.

• Don’t overcook: Overcooking squeezes more protein out. Using a meat thermometer is key—internal temp should be 165°F (74°C).

5. Nutritional Insight

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