You may notice a strange white substance oozing out of your chicken breast after you bake or roast it. While it may look unappetizing, this is common and not a sign that anything has gone wrong. Even professional chefs encounter it, and it doesn’t mean your chicken is undercooked or spoiled. It’s simply a natural part of the cooking process.
The white goo is made up of water and protein that is forced out of the chicken due to the heat. Chicken breasts are especially prone to this because they are high in protein and low in fat. When heated, the proteins denature — change their structure — and release water. This results in a lumpy, slightly sticky white residue that can appear on or around the meat.
Certain conditions make this more likely. Skinless, boneless breasts, especially when cooked at high temperatures, tend to release more of this substance. Cooking frozen chicken that hasn’t completely thawed can also contribute. Ice crystals can damage muscle fibers, which then release additional protein and moisture when heated.
the recipe on the next page
