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| What causes a dark red color in the meat next to the bones of cooked chicken? | to Top |
This discoloration is due to pigments in hemoglobin being released from the bone as the meat cooks. Usually it happens in poultry that's been frozen and defrosted before cooking. It's prevalent in young chickens (broilers and fryers) because their bones are porous. Though it may look a bit strange, the meat is safe to eat.
Gardiner, Anne, Sue Wilson with the Exploratorium. 1998. The Inquisitive Cook. Henry Holt and Company, Inc. 115 West 18th stree; New York, New York 10011. p. 117
Updated: Tuesday, May 22, 2007.
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