What’s That White Goo That Comes Out of Chicken After Cooking

The Science Behind It
The white goo resembles egg whites because it’s largely made up of albumin, a protein that coagulates when heated.

As one expert notes, “The main protein in egg whites is albumin, which accounts for about half of the protein in chicken juices,”.

Is It Safe to Eat?
Yes, the white goo is completely safe to eat. It’s just cooked protein and water, even if it doesn’t look very appetizing. However, if the goo has an unusual color or odor, it could be a sign that the chicken is spoiled.

How to Reduce the Goo

While it’s impossible to eliminate the white goo entirely, there are some ways to reduce its appearance:

Avoid multiple freezing cycles: Try to purchase fresh chicken or avoid refreezing meat once it’s thawed.

Pat dry: Use a paper towel to remove surface moisture from the chicken before cooking, which helps reduce excess liquid.

Cook slowly: High heat causes the muscle fibers to contract more quickly, releasing more liquid. Cooking at a moderate temperature can help keep the goo in check.