Dr. Greg Blonder, a physicist and author of several books on food, explains that red parts of boiled chicken or the juices that come out of boiled chicken are not blood and are not because the meat is undercooked. The cause of this phenomenon is the reaction of myoglobin in the bone marrow of the chicken with the gas during the cooking process.
This reaction causes some of the meat around the chicken bones to turn red after boiling. The same goes for the juices that come out when you cut the chicken. It is just water mixed with myoglobin.
The only way to check if chicken is done is to use a thermometer to measure the temperature of the food. You can use a thermometer to measure the temperature in the deepest area inside the chicken thighs, wings, and thickest part of the breast. According to the USDA, all parts of chicken must be cooked to at least 165 degrees Fahrenheit (74 degrees Celsius) to be safe to eat.
How to deal with red boiled chicken?
Red boiled chicken is not really dangerous, but it makes the dish less attractive. To completely remove this red meat, you can use one of the following methods:
– Remove the chicken bones, separate the meat to cook. This method will help remove all the red parts in the chicken bones. The boiled chicken meat will definitely be white and beautiful.
– Changing the pH of the chicken boiling water also helps the chicken not to turn red after boiling. To change the pH, you can marinate the meat with a little vinegar, orange or grapefruit juice before cooking. This will prevent the myoglobin in the chicken bone marrow from changing when exposed to salt.