That white jelly-like goo that sometimes seeps out of cooked chicken may look alarming, but it’s completely normal. It’s simply protein and water being pushed out of the meat as heat causes the proteins to tighten and solidify — the same basic process that turns egg whites opaque when cooked. High temperatures force moisture out, and the clumped proteins form that sticky white substance on the surface. It’s harmless, just a cosmetic side effect of cooking poultry.
