Nope. The slimy stuff that comes off when you wash chicken is not fat and the pink liquid is myoglobin, not blood. The reason not to wash chicken is that it potentially sprays salmonella all around your sink. Basically, there is no good reason to wash chicken, but it shouldn’t affect the actual meat.
Does washing actually cause the fat to come off though?
I’ve had bloody chicken before which you do actually want to wash/clean off because cooked blood will completely destroy your dish.
Otherwise you can cut off some cartilage and hard fat that won’t render when cooked. No need to wash it.
Nope. The slimy stuff that comes off when you wash chicken is not fat and the pink liquid is myoglobin, not blood. The reason not to wash chicken is that it potentially sprays salmonella all around your sink. Basically, there is no good reason to wash chicken, but it shouldn’t affect the actual meat.
Not myoglobin, actual blood. Very rare, but sometimes the butcher didn’t drain properly.
You can tell because by that time, the blood has coagulated into a mush.
Myoglobin is clearish red and pink like you said. That’s stuff is fine.
Oh yeah for sure. I usually just cut that out if it’s a vein in the chicken or just scrape it off if its on the meat or skin.
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