While it’s impossible to eliminate the white goo entirely, there are some ways to reduce its appearance:

Avoid multiple freezing cycles: Try to purchase fresh chicken or avoid refreezing meat once it’s thawed.

Pat dry: Use a paper towel to remove surface moisture from the chicken before cooking, which helps reduce excess liquid.

Cook slowly: High heat causes the muscle fibers to contract more quickly, releasing more liquid. Cooking at a moderate temperature can help keep the goo in check.

Brine your chicken: Brining the meat in a saltwater solution can help it retain moisture and reduce liquid loss during cooking.

Why Does It Look Worse Sometimes?
Cooking methods can impact how much white goo appears. Overcooking, cutting into the chicken too soon, or using a meat thermometer can cause more liquid to be released.

Comparisons with Other Proteins
Chicken isn’t the only protein that produces this effect. For example, salmon releases albumin during cooking, which forms a white layer on the surface. Using gentler cooking methods, like baking at lower temperatures, can reduce the appearance of albumin in both chicken and fish.

If the goo bothers you visually, you can scrape it off before serving using a butter knife or a paper towel. This keeps the meat looking cleaner without affecting its taste or safety.

No Need to Worry

Although it may not be the most appealing sight, the white goo is a completely natural part of cooking chicken and doesn’t pose any health risks. Dr. McNeil reassures, “Go forth and cook your chicken without any fear of the mysterious white goo.”

Understanding what’s happening during cooking can help you prepare chicken with confidence, knowing that this common occurrence is nothing to worry about—even if it’s a little unsightly.