Is it safe to eat chicken with blood is safe to eat? You’re not the only one. Blood in meat has always been one of those taboo things that people never really talk about. But let’s face it, we’ve all seen it and probably eaten it before, but was it safe to do so?
Can we eat chicken with blood? Bleeding poultry is not uncommon; many people who have butchered their own animals have seen this, although they never think they will be asked this question by someone else.
The Truth About Eating Pink Chicken
Believe it or not, the chicken in this photo is actually overcooked.
We’ve been trained as a society to treat pink poultry like anathema. Some cooks even go so far as to overcook chicken on purpose. But what if I told you some pink poultry is safe to eat? Would you believe me?
Amazingly, it’s true. When I spoke to Dr. Greg Blonder, a physicist and co-author of Meathead: The Science of Great Barbecue and Grilling, he explained why some pinkness will never fade. And if no amount of checking the chicken’s temperature will assuage your squeamishness, he offered some tips to avoiding pink poultry before you even bring it home from the store.
What Causes Cooked Meat to Turn Pink?
“The majority of chickens sold in stores today are between six to eight weeks old,” says Blonder. Young chickens have hollow bones that are thinner and more porous than their older brethren. When cooked, “the purple marrow—so colored due to the presence of myoglobin, a protein responsible for storing oxygen—leaks into the meat.” This reaction, in effect, stains the bone; the color of the meat adjacent to it will not fade regardless of the temperature to which it’s cooked.
What about pink flesh nearer the surface? Certain cooking techniques—especially ones that use lower cooking temperatures, such as smoking—exacerbate the pink meat reaction. That pink smoke ring that’s a telltale sign of good barbecue? Myoglobin again. In fact, you don’t even need smoke to achieve that smoke ring.
Why is My Chicken Bloody In the First Place?
Actually, it’s not. Blonder notes, “all commercially-sold chickens are drained of their blood during processing.” The pink, watery liquid you’re seeing is just that: water. The moisture that seeps from the chicken while it’s waiting for you to buy it mixes with that old rascal myoglobin, causing the pink “juices” that you see pooling around the packaged bird—it’s called myowater, FYI.
That same substance is what gushes forth when you cut into a cooking chicken to see if the juices run clear. Unfortunately, that’s a long-held measure of doneness that can’t be trusted. The only way to know if your bird is cooked through: a good quality thermometer. (Here’s the Epi favorite.) To check the temperature, stick the probe into the meatiest part of the bird—checking both the breast and thigh is a good idea. You’re looking for a finished temperature of 160ºF to 165ºF. Accounting for carry-over cooking and the size of whatever it is you’re cooking, that could mean pulling the chicken off the heat anywhere from 150ºF to 155ºF.
Whatever, Pink Meat Still Freaks Me Out
There are a couple of things you can do to avoid pink meat altogether.
First, debone the meat before it’s cooked. Without a myoglobin-y bone around to stain it, your chicken breast will be as pristinely white as possible.
Second, change the pH. A lot of factors are at play here, notes Blonder, and even the way an animal is slaughtered can significantly change the pH level (i.e. acidity) of its meat. Higher pH—i.e. lower acidity—means the myoglobin present requires a higher temperature to turn clear. And that means, unless you like dry chicken, pink had better become your new obsession. If you’re not Steven Tyler, opt instead to marinate your meat with a lot of citrus or vinegar. Introducing the meat to a high-acid environment will lower the pH and reduce the risk of that anxiety-inducing rosy hue.
Is that blood in your chicken?
What you see: Chicken meat that looks red or dark purple, especially close to the bone.
What it is: Bone marrow pigment that seeped into the meat.
Eat or toss: Eat! The discoloration has nothing to do with how “done” the chicken is. As long as the chicken was thoroughly cooked, you’re fine.
Is chicken with red inside safe?
When you slice into a chicken thigh and parts of the meat are reddish/purplish, it’s easy to assume the worst: you’re dreaming about performing surgery on a chicken and if you fail everyone will turn into potatoes.
I mean, it’s easy to assume the chicken was undercooked and your dinner could be a food safety risk.
But, relax. That weird color in your bird is a red herring (ha…?) and has nothing to do with safety.
Instead you’re seeing pigments from bone marrow that have seeped into the meat and stained it shades of purple and red (and this is why you tend to see these intensely colored areas near bones). In the U.S. many broiler/fryer chickens are slaughtered at just 6 to 8 weeks old. Their bones haven’t totally calcified and are especially porous. That makes it easier for the vividly colored marrow to leak through.
The color seepage can be exacerbated if the chicken is frozen while still raw. That can cause the bone marrow to expand, further damaging the bones and creating cracks through which more marrow can leak.
Red color in chicken doesn’t mean it’s undercooked
Greg Blonder, Boston University engineering professor and co-author of Meathead: The Science of Great Barbecue and Grilling told Epicurious that the color comes from myoglobin, a protein that stores oxygen. Myoglobin’s color varies from purple to red to brown depending on whether it’s carrying oxygen and some other factors.
Is it OK to cook chicken with blood?
There is a lot of confusion surrounding the safety of cooking chicken with blood. Some people say that it is not safe to do so, while others claim that it is perfectly fine. So, what is the truth? In this blog post, we will explore the safety of cooking chicken with blood and provide you with some tips on how to do so safely.
Is it okay to cook chicken in blood? It’s also possible for cooked chicken to look red or even to bleed, around an area near the hip bone. However, even after the cooking process, it could contain a small amount of blood that is dark red. It’s not attractive, but it’s isn’t a danger to the food. It’s also typical for cooked chicken, particularly young fryers to be dark pink or red on the bone.
Is it okay to eat chicken with blood?
The most reliable way to determine if chicken is cooked properly is if it is cooked to an average temperature of 165°C at the center. Foodborne pathogens rapidly die. SOURCES: Bloody Chicken is Safe to Eat. Here’s Why | Real Simple. (n.d.). Retrieved from
You can check the temperature of your chicken by using a meat thermometer. Stick it into the thickest part of the meat, making sure not to touch bone, and wait a few minutes. Once you’ve determined that your chicken is cooked through, enjoy!
SOURCE: How to Check If Chicken Is Done – The Spruce Eats. (n.d.). Retrieved from
The link between undercooked chicken and food poisoning is well-documented. According to the USDA, chicken needs to be cooked to an internal temperature of 165°F in order for it to be safe to eat.
Is it bad if raw chicken is bloody?
If raw chicken is safe to eat It should have pale pink and the fat areas being white. This color indicates it is not healthy and we must throw it out immediately. However, if the juices are red or have a pink tinge to them, this means the chicken is still safe to eat. The color change is due to oxygen exposure and has no bearing on the quality of the meat.
If your chicken is bloody, it’s not necessarily bad—but you should cook it immediately. Chicken that’s been sitting out for more than two hours (or one hour above 90°F) should be discarded for food safety reasons. If you’re unsure whether your chicken is still good, check the “sell by” date or give your local Cooperative Extension Service a call. When in doubt, throw it out!
Can bloody chicken make you sick?
Campylobacter can also infiltrate your system when you consume cooked or raw poultry or food that comes in contact with undercooked poultry. According to WebMD the infection can trigger vomiting, diarrhea, fever vomiting, and bloody stool. While most people recover within around a week, some sufferers may experience severe complications.
So can bloody chicken make you sick? Unfortunately, the answer is yes. If you consume poultry that is not cooked properly, you run the risk of becoming infected with campylobacter. This can lead to a number of unpleasant symptoms, including vomiting, diarrhea, and fever. In some cases, the infection can even cause bloody stool. While most people will recover within a week, some may experience severe complications. Therefore, it is important to be careful when handling and cooking poultry. Make sure to cook it thoroughly to avoid any risks.
How do you get blood out of chicken before cooking?
The USDA informs us that you can brine meat in two methods. The preferred method is to soak the meat in a salt water. This is not just a way to remove any myoglobin and blood, it can also improve the taste of the meat, and makes it more soft and juicy.
To do this, you’ll need:
- A non-reactive container like a food-grade plastic bucket, or glass bowl. Do not use aluminum.
- Water
- Salt
You can also use other seasonings like sugar, spices, and herbs in your brine. The ratio of salt to water should be about ¼ cup of salt per gallon of water.
Soak the chicken in the mixture for at least 12 hours, but no longer than 24 hours. Rinse the chicken with clean water before cooking it. You can also let it sit out until it reaches room temperature if you’re short on time.
What happens if you drink chicken blood?
The Chinese tradition of drinking the chicken’s blood symbolizes brotherhood. It is expressed in the expression “pumping chicken blood”, which signifies “insanity” or “excitement”.
Drinking chicken blood is not for the faint of heart. It takes a strong stomach to be able to handle this thick, coagulated blood. The taste is very iron-rich and metallic. Some say it tastes like rust.
If you’re feeling brave enough to try it, there are a few ways you can prepare chicken blood. One popular way is to mix it with rice wine. This makes the blood less thick and easier to drink. You can also add some ginger or green onion to help with the flavor.
So, what happens if you drink chicken blood? Well, aside from potentially grossing out your friends and family, not much! There are no known health risks associated with drinking chicken blood.
Is slightly pink chicken okay?
Is It Safe to Eat Pink Chicken? The USDA declares that so long as all the parts of the chicken are at an internal temperature of 165 degrees, it is safe to consume. Color does not indicate doneness. The USDA also explains that cooked chickens can display a pinkish hue in the juices and meat. This is due to the myoglobin in the muscle tissue.
You can tell if your chicken is cooked through a number of different methods. The most fool-proof way is to use a meat thermometer. Stick it in the thickest part of the meat, making sure not to touch bone, and see what the internal temperature is. 165 degrees is the magic number you’re looking for.
Other ways to tell if your chicken is cooked through include:
- juices should run clear when you cut into the meat
- the meat should be opaque all the way through
- there should be no pink remaining on the inside
Can raw chicken last 5 days in the fridge?
Raw chicken will last in the refrigerator for about 2 to 3 days, while the cooked chicken can last for up to 3-4 days. To determine if the chicken is in a state of depreciation you should check your chicken’s “best if used by” date and check for signs of spoilage such as changes in texture, smell and color. Do not eat chicken that is rotten since it may cause food poisoning even in the event that you cook it well.
Will eating raw chicken kill you?
It is highly unlikely that eating raw chicken will kill you. However, it is important to be aware of the risks associated with consuming raw chicken. The most common risk is food poisoning, which can be caused by bacteria such as Salmonella or Campylobacter. These bacteria are usually found on the surface of the chicken, so it is important to make sure that the chicken is cooked thoroughly.
Another risk associated with eating raw chicken is choking. This is because raw chicken contains bones that can get stuck in your throat. To avoid this, make sure to cut the chicken into small pieces before consuming it.
Finally, there is a risk of contracting an infection if you eat raw chicken that has been contaminated with harmful bacteria. This is why it is important to only purchase chicken from a reputable source.
While the risks associated with consuming raw chicken are low, it is still important to exercise caution. If you are unsure about whether or not the chicken is safe to eat, it is always better to err on the side of caution and cook it thoroughly.
Conclusion
Drinking chicken blood may not be for everyone, but it does have a few benefits. It is a rich source of iron and has a metallic taste that some people find appealing. Plus, there are no known health risks associated with drinking chicken blood. So, if you’re feeling brave enough, give it a try!