Q.

Why do we call it chicken juice? Isn’t it really blood?

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A.

I’m assuming you’re referring to the liquid that comes from cooked chicken when cut or tested for doneness (the phrase “when the juices run clear” is often used).

This “juice” is actually primarily water.  As much blood as possible is removed from the bird during processing – the juices that you’re seeing are squeezed from proteins (via coagulation, where the fibers tighten as they cook) and collagen (as it denatures).

As these juices are squeezed out, the meat firms, explaining the texture differences between raw and cooked chicken.

– Question Submitted by Jim




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