When cooking chicken, you might notice a white substance forming during cooking, commonly known as “goo.
This white liquid is a mix of protein and water released from the meat when heat causes the muscle fibers to contract.
As the muscles tighten, the liquid inside is squeezed out, forming a substance similar to albumin
found in egg whites. This is more noticeable when the chicken is frozen and thawed, as freezing damages muscle cells. However, this is a natural and safe occurrence. To reduce its appearance, use fresh meat, pat the chicken dry before cooking, and cook at moderate temperatures.
