When cutting boiled chicken, if you notice red bones or red liquid oozing out, many people assume that they haven’t boiled the chicken long enough, leading to an undercooked exterior and overcooked interior. However, sometimes boiled chicken can remain red, causing confusion and diminishing confidence in one’s cooking skills.
Reasons Why Boiled Chicken Remains Red
Dr. Greg Blonder, an American physicist teaching at Boston University, explains: “This phenomenon is often observed in young chickens. Due to the structure of the bones and muscles not being firm, during the cooking process, myoglobin reacts with the air mixed with water, creating a liquid that seeps out.
This reaction can cause some parts of the meat around the chicken bones to appear red, similar to the pinkish liquid that flows out when cutting the chicken; it’s simply chicken broth mixed with myoglobin.”
Animal bodies contain two forms of proteins: hemoglobin and myoglobin.
Hemoglobin helps deliver oxygen to small blood cells, while myoglobin binds more tightly to oxygen, usually stored in muscle and bone tissues. Poultry like chickens and ducks have both white and slightly darker red meat in areas that are more active, such as the legs and wings.
You must have an answer to the question of why boiled chicken remains red? (Photo: Burgermood).
Myoglobin appears red like blood but is not actually blood. The pinkish areas in boiled chicken or even the pink liquid that flows out are not blood. This is why boiled chicken can remain red, and it does not indicate that the chicken is undercooked.
The accurate way to determine if boiled chicken is fully cooked is by using a food thermometer. You can measure the temperature in the thickest parts of the thigh, wing, and breast.
It is important to note that the color of the meat is not always an accurate indicator of doneness or safety for consumption. You should use a food thermometer to check the internal temperature. Chicken must be cooked to a minimum temperature of 74 degrees Celsius to be safe to eat, ensuring that any potential bacteria, such as Salmonella and E. coli, are destroyed.
To determine the doneness of chicken or its safety for consumption, you should use a food thermometer to check the internal temperature. (Photo: Washington Post)
Tips to Prevent Boiled Chicken from Remaining Red
Although it is not harmful, the red color inside can make the chicken appear unappetizing, causing many people to feel apprehensive and making it less enjoyable to eat.
To avoid this issue, you can alter the pH level of the cooking environment by adding a bit of vinegar or lemon juice. Rubbing lemon juice and salt during the preparation of the chicken helps effectively eliminate odors and reduces the situation of boiled chicken remaining red.
Another tip is to marinate with a bit of lemon juice or vinegar. This method not only helps make the skin crispier but also limits the transformation of myoglobin when exposed to air during boiling.
The situation of boiled chicken remaining red will not occur if the bones are removed before boiling. Without bones containing myoglobin to “stain” the meat, the chicken will not appear red.
How Many Minutes Should You Boil Chicken for It to Be Cooked?
The best-boiled chicken is one that is cooked just right. Managing time and temperature is crucial.
If boiling chicken in cold water, place the chicken in a pot, pour in enough water to cover it, and set it on the stove. Initially, keep the heat medium; when the water starts to simmer, skim off the foam and reduce the heat. Once the chicken has boiled for 10 minutes, turn off the heat, cover the pot tightly, and let the chicken simmer for an additional 20 minutes to ensure even cooking without tearing the skin or showing red bones.
If the chicken is large, you can boil it for an additional 5-10 minutes before turning off the heat and covering it to let it finish cooking.
If boiling in hot water, do not throw the chicken directly into the boiling water as it may crack the skin. Instead, hold the chicken and dip it into the hot water 2-3 times to allow it to “acclimate” to the high temperature before fully placing it in, covering it, and bringing the water back to a boil. After that, reduce the heat to maintain a gentle simmer, using a ladle to skim off the foam.
Chicken weighing 1.5kg to 1.8kg needs to be boiled for about 10-15 minutes; if the chicken weighs 2kg to 2.5kg, it should be boiled for 15-20 minutes. Turn off the heat and cover tightly to let the chicken rest for another 10-15 minutes for even cooking without red bones.
After boiling, remove the chicken and soak it in a bowl of ice water to make the skin crispy. Once cooled, drain it before cutting.
Be careful not to cut the chicken while it is still hot as this causes the juices to flow out, reducing its sweetness and making the skin and meat fibers separate, which affects its appearance.
