As long as the internal temperature is 165 degrees, you're in the clear. Raw chicken can have an orange color or be pale and almost blue, but both are normal. Q: While breaking down whole chickens and prepping them for the freezer, I was disappointed to find that one of the chickens was severely bruised on the hip, something I, unfortunately, could not see through the package while purchasing. I first thought it was mold, but looked closer and figured it was colored dye so I proceeded by throwing it in the broiler. the meat was not pink its was just at the bones. Raw chicken should be a light pink color, and the fat should be white. The signs you will notice will include respiratory troubles. Bounty Agro Ventures, which supplies fresh chicken to supermarkets and operates the Chooks-to-Go chain of take-out roasted chicken, had assured consumers of the safety of its products. If it looks gray or the fatty parts have yellow spots, it’s bad and you should chuck it immediately. There is no way to tell whether it is the EEs that have the spots but that is what I am assuming. I removed the bruised skin, but the meat on the thigh is still a deep and highly unappetizing blood-red. It smells funky. 2. However, when I was cutting the raw breasts up I noticed a couple of small areas had a slightly greenish metallic tinge. If it looks gray or the fatty parts have yellow spots, it’s bad and you should chuck it immediately. I cooked two chicken at once and indeed had some redness around the joints in the thighs drumsticks and the breast bone i am sure i cooked it thoughly since the juices where clear and the oven temp was at 350 for 3.5 hours they where about 8 pound birds this should be long enough. And they may even develop dark red spots on their legs and combs. Won't mention any names/brands yet but these are chicken breasts in … Someone needs to explain this please. I bought two packs of pork spare ribs from C-Town. Don't call your sense of taste into play. I then figured it wasn’t worth $4 to take a chance. On Saturday I took them out of the fridge to make a chicken curry which I quickly cooled and refrigerated intending to eat tonight. When I took them out to test, these weird green spots were all over the tops and sides. They looked fine, smelled fine, blah blah blah. This is because pigments in the bone marrow seep through the thin bones of these juvenile birds, tinting the meat with a heat-stable pigment. Save yourself the effort by checking for bad chicken before you start cooking. They are roundish and raised and almost a teal color. The skin of healthy chicken is white, while that of infected poultry has dark marks, Bounty Agro Ventures President Ronald Mascariñas told ANC's Early Edition. They will probably develop diarrhea. It's also common for properly cooked chicken, especially young fryers, to be a deep pink or even red at the bone. One of them on the back non-meaty side had a bunch of blue dots. Your chickens will quit laying. Fully cooked poultry can look white, tan, or pink. Hi all Hoping for an explanation for this blue chicken... What would have caused this? You may notice swelling in your chicken’s face and that their comb and wattle are discolored or have turned blue. Raw chicken should be a light pink color, and the fat should be white. The chicken's color won't tell you much about its safety. I just bought three chicken breasts from my local butcher which has always been great. Is this chicken still ok to eat? Here are 4 ways to tell if your raw chicken has gone bad. I marinated them in Garlic, Salt, and Lemon Juice for three hours, then set them on a broiling pan to bake/broil. I know I've felt a little nervous about eating a chicken burger that is still pink, but it could still be safe. Cooked chicken and turkey can vary in color. 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