0000003346 00000 n It'll be fine once cooked. 0000006080 00000 n Anybody can answer 0000002486 00000 n In some cases, the chicken might turn green, gray-green or blue-gray. 0000005748 00000 n

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Seasoned Advice works best with JavaScript enabled As long as you cook it properly (take it to at least 140f) its fine to eat. The best answers are voted up and rise to the top I was out at my fav greek spot in downtown detroit and got the chicken kabob. Maybe it is just a blood, washing it a little will remove that one.

As long as you cook it properly (take it to at least 140f) its fine to eat.Thanks for contributing an answer to Seasoned Advice!

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0000010112 00000 n It was a medium chicken, cooked at 200 for 2 hours 30mins I could not eat it, as I was'nt convinced I'd cooked it properly.

When cooked, “the purple marrow—so colored due … 0000001258 00000 n Learn more about Stack Overflow the company

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Don't thoroughly wash it as it may remove the chicken flavor.Oh and definitely just a bit of blood. 0000006561 00000 n does anyone else have this problem ? Start here for a quick overview of the site

0000003027 00000 n Internal red discoloration of fully cooked, bone-in chicken products is considered a quality defect because consumers perceive that the meat is undercooked and unsafe for consumption. Learn more about hiring developers or posting ads with us

Do you have additional information that might be worrying?It looks like blood spots to me (almost a bruise), not bacteria.Did you wash the chicken before taking a picture? Stack Exchange network consists of 177 Q&A communities including 0000004087 00000 n Young chickens have hollow bones that are thinner and more porous than their older brethren. 0000001279 00000 n Because the bones of young poultry are still porous, freezing and slow cooking allows some of that hemoglobin to move from the marrow of the bone into the surrounding flesh. Detailed answers to any questions you might have

I cooked a chicken yesturday and the chicken meat was cooked, but as i carved deeper into the, chicken and especially the drumsticks, the meat had red veins and red blobs in it. What do you do? I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it for about an hour at 425 or 450, it seemed and smelled done. They are little blood spots, perfectly safe to eat but often a sign of cheap and/or poor welfare birds. 0000000787 00000 n Here’s the situation: your thermometer reads 165°, but that meat still looks pretty darn pink. If the outside of the chicken shows no color change, make a small cut and check the inside of the meat. Judging from the picture alone, I'd say this is perfectly fine. The interior of a marrow bone is a rich red due to the amount of hemoglobin found within. Anybody can ask a question
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or does it mean chicken has got some bacteria or it is not fresh?They are little blood spots, perfectly safe to eat but often a sign of cheap and/or poor welfare birds. I noticed at the 3rd piece there was a redspot that looked like blood in the center near the skewer spot. 0000003462 00000 n 0000013469 00000 n It only takes a minute to sign up.Are those red spots on the chicken ok? 0000001584 00000 n Discuss the workings and policies of this site 0000004354 00000 n

The next peice also had was looked like red/spot on the outside. 0000019280 00000 n I just had some of the thigh and there was redness at the bone, I don't know if it's blood but the meat was red … According to the USDA, looks can be deceiving.Salmonella is still a very real concern when it comes to cooking chicken, turkey, and other poultry.

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