Jake Harper
If you've ever cooked chicken and noticed a reddish hue to the meat or bones, you may have wondered if it's safe to eat. While it's commonly believed that clear juices and pink meat indicate well-cooked poultry, this isn't always the case. The red colour is often attributed to myoglobin or marrow leakage from porous bones, especially if the chicken has been frozen. While it may look unappetizing, it's typically harmless and edible. To ensure doneness, it's recommended to use a probe thermometer to check the internal temperature of the meat near the bone. However, some people also suggest a taste or feel test to determine if the chicken is undercooked.
| Characteristics | Values |
|---|---|
| Cause of red chicken bones | Frozen chicken, broken bones, large veins/arteries, fast growth of chicken |
| Solutions | Use a probe thermometer to check the temperature, pierce chicken thighs along the femur, soak in brine, de-bone chicken, dab with a white napkin, cook longer |
| Indication of undercooked chicken | If the juice on the napkin is pink or red, the chicken is undercooked |
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What You'll Learn
It's not undercooked chicken
If you notice a red colour on or around a chicken bone, it is not necessarily a sign of undercooked chicken. The red colour is often due to myoglobin, a protein that stores oxygen in muscle tissue, and can be released from the bone marrow if a bone is broken during preparation or cooking. This is harmless and does not indicate that the chicken is undercooked or unsafe to eat.
Freezing chicken can also contribute to this discolouration. When chicken is frozen, ice crystals can form in the bone, causing it to become more porous and leak myoglobin and bone marrow, resulting in a red appearance. This is a common occurrence and does not pose any health risks.
To determine if chicken is undercooked, it is recommended to use a probe thermometer to measure the internal temperature of the meat. The thickest part of the meat near the bone should be checked to ensure it has reached a safe consumption temperature. An alternative method is the napkin test, where one dabs the red area with a white napkin, and if the juice on the napkin appears pink or red, it indicates that the meat may be undercooked.
It is worth noting that people have different levels of comfort with consuming chicken that has any sign of redness. While some may find it unappetizing, it is not necessarily an indication of unsafe chicken. However, if the red part of the meat feels or tastes rubbery or slimy, it is likely undercooked.
In summary, the presence of red colour on or around a chicken bone is not necessarily an indication of undercooked chicken. It can be attributed to factors such as myoglobin release and the effects of freezing, which are harmless. To ensure food safety, it is recommended to rely on temperature measurements and the napkin test rather than solely relying on the colour of the meat or bones.
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It's myoglobin from the bones
The red colour on chicken bones is myoglobin from the bones. As chickens grow very fast, their bones are still porous and can "leak", but this is not harmful. This problem is made worse by freezing, as the ice crystals break up the bone even more.
Chicken bones can sometimes be red due to myoglobin, a protein that stores oxygen in muscle tissue. Myoglobin is similar to haemoglobin, the protein that gives blood its red colour and carries oxygen in the blood. When chickens are frozen, the ice crystals can cause the bone marrow to expand and leak out, colouring the bone and the surrounding meat. This is why you sometimes see red chicken bones or meat near the bone. It is important to note that this is not an indication of undercooked chicken.
To determine if chicken is safely cooked, it is recommended to use a probe thermometer to check the temperature of the thickest part of the meat near the bone. If the temperature is at a safe consumption level, then the chicken is cooked properly. However, it can be challenging to get an accurate reading with a thermometer when cooking chicken legs or drumsticks because the meat is not thick enough, and the bone is too close.
Some people may find the red colour off-putting, and there are a few techniques to reduce the redness. One method is to pierce the thighs along the femur to reach the artery and soak the chicken in a salt brine for several hours. This adds moisture and helps draw out the redness. Another technique is to crack the leg-thigh joint before cooking to help alleviate redness near that area. Alternatively, you can simply cook the chicken longer, even if it has reached the target safe temperature, to reduce any remaining redness.
In summary, the red colour on chicken bones is due to myoglobin and bone marrow leakage, which is not harmful. To ensure chicken is safely cooked, use a thermometer to check the temperature, and if desired, employ techniques to reduce the redness.
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Freezing can cause discolouration
Freezing chicken can sometimes cause discolouration of the bones and meat. This is because the ice crystals that form during freezing can break up the bone, causing it to leak marrow, which can appear red. This process is exacerbated by the fact that chicken bones are already quite porous due to the rapid growth of the chicken. While this discolouration may be off-putting to some, it is perfectly safe to eat as long as the chicken has been cooked to the appropriate temperature.
There are a few ways to mitigate the issue of red bones and meat in chicken. One suggestion is to pierce the thighs along the femur and soak the chicken in a salt brine for several hours. This technique, used by some fried chicken restaurants, adds moisture and draws the blood out of the meat. However, it may not be effective for everyone, as some people find the process of brining to be picky. Another potential solution is to cook the chicken for longer, even if it has already reached the targeted safe temperature. This can help reduce the appearance of red in the meat.
It is important to note that the presence of red in chicken meat and bones does not always indicate that it is undercooked. While it is essential to cook chicken to a safe internal temperature to prevent foodborne illnesses, it is not uncommon for chicken to have red streaks or discolouration, even when it is fully cooked. This is especially true for meat near the bones and in the "blood line" in the breast. To ensure that chicken is cooked properly, it is recommended to use a probe thermometer to check the temperature in the thickest part of the meat near the bone. If the temperature is at a safe level, the chicken is likely safe to consume, even if there is some discolouration.
In addition to using a thermometer, there are other ways to check if chicken is cooked properly. One method is to twist the leg until the cartilage snaps. Another is to perform a napkin test, where you dab the juices from the chicken onto a white napkin. If the juices are pink or red, it may indicate that the meat is undercooked. However, it is important to note that even fully cooked chicken can sometimes leave a red tint on the napkin, so this test may not always be accurate. Ultimately, the best way to ensure food safety is to rely on temperature readings rather than the colour of the meat or bones.
While it may be initially concerning or unappetizing to see red in chicken meat and bones, it is not necessarily an indication of undercooked chicken. Freezing can cause discolouration by breaking up the bones and releasing marrow. As long as proper cooking techniques and temperatures are followed, the chicken is likely safe to consume, even with some discolouration.
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Piercing and brining can help
Seeing red in chicken meat and bones can be off-putting and cause concern about the chicken being undercooked. However, this is usually harmless and the result of the chicken being frozen and the marrow in the bones expanding, colouring the bone and the meat close to it. This is especially true if the chicken has been frozen and then quickly thawed.
Piercing and brining chicken can help reduce the appearance of red in cooked chicken. Firstly, the chicken can be pierced along the femur to reach the large veins and arteries that hold blood. Then, the chicken can be soaked in a salt brine for several hours. This technique is said to add moisture and draw out some of the redness. The brine should be made with around four tablespoons of salt per cup of water, ensuring the salt is fully dissolved before adding the chicken. The chicken should be fully covered by the liquid and left for around 30 minutes to an hour, with smaller cuts requiring less time. While this technique may not be for everyone, it can be useful if serving chicken to a crowd that is squeamish about any redness in their meat.
It is important to note that the only way to be certain of a chicken's doneness is to use a probe thermometer to check the internal temperature of the meat. The chicken should be cooked to a minimum internal temperature of 165°F (74°C). If the chicken has been brined or dry-rubbed, the breast is usually considered overdone at this temperature, so some chefs recommend removing the breasts at 155°F (68°C) and cooking the legs and thighs to 175°F (79°C).
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Use a probe thermometer to check
If you're concerned about redness in your chicken, it's important to note that the presence of red colouring in chicken meat and bones does not necessarily indicate that the chicken is undercooked. The red colour may be due to the expansion of marrow in the bones during freezing, which can colour the bone and nearby meat. Myoglobin from the bones can also cause discolouration.
To ensure your chicken is cooked thoroughly, it is recommended to use a probe thermometer to check its internal temperature. Here are some detailed instructions on how to use a probe thermometer to check the doneness of your chicken:
- Calibration: Before using your probe thermometer, it is important to ensure that it is properly calibrated. To do this, place the probe into a pot of boiling distilled water. The thermometer should register a temperature of 212°F (100°C). If it doesn't, you can still use it as long as you remember to account for the difference when interpreting the temperature readings.
- Probe Placement: When checking the temperature of a whole chicken, it is important to insert the probe into the thickest part of the meat, avoiding bones and joints. The best place to insert the probe is deep into the breast. Measure three-quarters along the breast with the length of the probe and mark this spot with your fingers. Then, insert the probe through the front of the breast, ensuring that it does not touch any bones or enter the cavity, as this will affect the temperature reading.
- Target Temperature: The recommended safe consumption temperature for chicken varies, but it is generally agreed that 165°F (74°C) is sufficient to kill harmful pathogens. However, some sources suggest that temperatures between 160°F and 170°F are also safe, while others recommend going up to 185°F to 195°F, especially for chicken legs, to ensure that the meat is tender and the gristle has softened.
- Multiple Readings: To ensure accuracy, it is a good idea to take temperature readings in multiple places. Check the temperature in both thighs and the thickest part of the breast, being careful not to touch the bones or joints with the probe.
- Resting Time: Keep in mind that the chicken's temperature will continue to rise slightly after it has been removed from the heat source. It is generally recommended to let the chicken rest for 5 to 10 minutes before checking its temperature to allow for more accurate readings.
- Clear Juice Test: In addition to using a probe thermometer, you can also perform the clear juice test. Poke the chicken with a knife or fork, and if the juices that come out are clear and not pink or red, the chicken is likely cooked thoroughly.
By following these steps and using a probe thermometer, you can ensure that your chicken is cooked to a safe temperature, regardless of any discolouration that may be present.
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Frequently asked questions
If the chicken bone is red, it could be due to myoglobin from the bones or frozen chicken. It is not harmful and is safe to eat.
The only way to be certain of a chicken's doneness is to use a probe thermometer and take the temperature of the meat in the middle of the thickest part near the bone. If it's at a safe consumption temperature, it's good to go.
There are a few ways to reduce the redness in chicken bone: piercing the thighs along the femur to get to the artery, soaking the chicken in a salt brine, or using VISINE to get the red out.
