When cooking chicken, you might notice a strange white goo forming in the pan. While it looks unappetizing, it’s completely normal and safe to eat.
What Is the White Goo?
This substance is a mix of protein and water released as the muscle fibers contract under heat. It solidifies as it cooks, much like egg whites. The more a chicken has been frozen and thawed, the more liquid it releases when cooked.
How to Reduce It
While you can’t eliminate the goo, you can minimize it:
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Use fresh chicken to avoid excess moisture from freezing.
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Pat it dry before cooking to remove surface water.
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Cook at a moderate temperature to prevent rapid contraction.
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Brine the meat to help retain moisture.
Though visually unappealing, the white goo is just protein—completely safe and natural. Simply scrape it off if it bothers you, and enjoy your meal!
