What Does Raw Chicken Taste Like? An In-Depth Guide
We all know that raw and undercooked chicken can contain harmful bacteria like salmonella. Eating it puts you at risk for food poisoning. But have you ever wondered – what does raw chicken actually taste like?
In this in-depth guide, we’ll cover everything you need to know about the taste, texture, look, and smell of raw chicken We’ll also discuss what undercooked chicken is like, and how to tell when your chicken is fully cooked and safe to eat.
The Flavor of Raw Chicken
Raw chicken is quite bland and mild in flavor. It doesn’t have that savory umami taste that comes from cooking. When chicken is cooked, amino acids and sugars in the meat react to form new compounds that enhance flavor. This reaction is called the Maillard reaction. It doesn’t take place until the chicken reaches at least 140°F.
Since raw chicken is below this temperature, it hasn’t gone through the Maillard reaction. The flavor is very subtle, with barely any discernible taste. Undercooked chicken has a bit more flavor since it’s been partially heated, but still lacks the delicious taste of fully cooked chicken.
If you take a bite of chicken and notice it’s very mild with no aroma or flavor depth, it’s likely undercooked. Always double check by looking for other signs like color and texture.
The Texture of Raw and Undercooked Chicken
The texture of raw chicken is soft, slimy, and quite mushy. Imagine the texture of raw oysters or sashimi. Some describe it as gelatinous since collagen hasn’t been dissolved by cooking. Undercooked chicken is slightly firmer depending on how much it’s been heated. But it still retains a soft, wet, mushy texture that’s sticky and jelly-like.
Fully cooked chicken has a firm, dry texture. The protein fibers have tightened up and moisture has evaporated. If your cooked chicken still seems a bit mushy and soft, that’s a red flag it may be undercooked.
The Appearance of Raw and Undercooked Chicken
Raw chicken has a distinctive pink, red, or purplish color to the flesh. This raw color comes from myoglobin proteins. As chicken cooks to 165°F and above, the proteins denature, changing the color to white or brown.
Undercooked chicken will have flesh that’s still pinkish with some white patches. Check the innermost part of the thickest areas of meat, especially near bones. If you see any remaining raw color, it needs more cooking time.
Also look at the chicken juices. Raw chicken drippings are more viscous and pink or red tinged. Well-done chicken releases thin, clear juices.
The Smell of Raw Chicken
Raw chicken has very little odor. It may have a very faint metallic or blood-like smell from iron and nutrients in the blood. Overall, raw chicken smells neutral without any distinct aroma.
Undercooked chicken starts to release more aromas as reactions occur. But the smell isn’t nearly as savory and appetizing as fully cooked chicken. Pay attention to cooking smells as signs your chicken is ready. A great roasted chicken aroma means it’s likely safe to eat.
Safety Tips for Raw Chicken
Raw chicken is not safe to eat and may contain salmonella, E. coli, campylobacter, and other harmful germs. Cooking to an internal temperature of 165°F kills bacteria and makes chicken safe. Here are some tips:
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Always wash hands, utensils, and surfaces after handling raw chicken to avoid cross-contamination.
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Use a food thermometer to check temperature. Color and texture aren’t always reliable ways to tell doneness.
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Heat chicken to 165°F as measured in the thickest part. Breasts, wings, and ground chicken need 165°F. Whole chicken and thighs need 175°F.
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Let chicken rest 3 minutes before carving so juices can distribute heat evenly. The temperature should rise another 5-10°F.
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When reheating chicken, heat to 165°F. Check the internal temperature again.
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Don’t eat chicken that smells bad, even if it’s cooked. When in doubt, throw it out.
What Does Undercooked Chicken Taste Like?
Undercooked chicken doesn’t have the delicious savory flavor of fully cooked chicken. The taste is very mild, with a raw bloody or metallic flavor. The texture is soft and wet. Undercooked chicken will be pink, red, or purplish on the inside. It may release pinkish juices rather than clear.
Trust your senses when cooking chicken. If the taste, aroma, color, or texture seems off, it likely needs more time to cook through. Use a thermometer for an objective reading. The safe minimum internal temperature is 165°F.
If you accidentally undercook your chicken, you can return it to the oven or stove to finish cooking. But it’s best to discard chicken that’s very pink or raw inside, since harmful bacteria may have already grown. Don’t take risks with undercooked poultry.
The Bottom Line
Always cook chicken to 165°F minimum internal temperature. Check the inner meat color, juices, texture, smell, and taste for signs it’s fully cooked. Undercooked chicken poses a real risk of foodborne illness. So when in doubt, throw it out and start over.
Following proper cooking methods, using a food thermometer, and trusting your senses will keep you safe. Taking risks with raw or undercooked chicken is never worth getting sick. So cook your chicken thoroughly and enjoy the fabulous flavors of perfectly prepared poultry.
How To Tell If Chicken Is Undercooked
Chicken tastes great, especially when grilled, but only if it’s properly cooked! Even more, eating raw chicken meat can lead to food poisoning.
This is why it’s important to be able to tell if it’s well done or it needs to cook a little longer.
Let’s discuss the signs of undercooked chicken so you can always make sure it turns out perfect!
Chicken meat turns white when it’s cooked through and the juices should run clear with no blood or pink hues.
Cooked skin becomes white when boiled or golden-brown when grilled or baked. Of course, you should always check the meat and juices to make sure the thickest parts are fully cooked.
Even if slightly undercooked, the meat will be pinkish and not fully white.
Cooked chicken has a firm texture and in contrast, undercooked poultry meat feels rubbery and even slimy.
As it cooks, a lot of moisture will evaporate, causing the meat to firm up. For baked and grilled chicken, the skin may become crispy.
Raw meat has a high water content and can shrink a lot when cooked, chicken included.
Once the recommended cooking time has past, look at your chicken and see if it appears smaller and lighter.
For bone-in chicken, the meat will reveal more bone when cooked, so that’s another sign it’s time to remove it from the heat.
Any recipe has a recommended cooking time at a certain temperature or flame intensity, depending on the method used.
It’s best you respect the original cooking time and check if the chicken is done in the final moments of cooking.
If you’re a BBQ fan, check out our grilled chicken temperature chart! It has the cooking times and grill temperatures for whole chicken, spatchcock chicken, and chicken parts.
A digital meat thermometer is the safest way to know your chicken is fully cooked. To be safe to eat, it needs to reach an internal temperature of 165°F.
This temperature is needed to kill bacteria that could otherwise cause food poisoning. Bone-in chicken parts and giblets will have a better texture when cooked to 175°F.
Consult our guide on how long to grill chicken to find out grilling instructions for whole chicken and chicken parts!
How To Fix
Now you know how to tell if chicken is undercooked but what can be done when that actually happens?
How you proceed will vary between recipes and cooking methods.
The good news is, there’s always a way to solve this problem and no matter what, you should aim for at least 165°F internal temperature.
- Soups, stews, and curries – Any chicken recipe that’s rich in sauce or broth can be brought to a quick boil again until the meat cooks through.
- Oven – Grilled, pan-fried, and roasted chicken can be cooked one more time in the oven. If the chicken is already well cooked on the outside, you can wrap it in aluminum foil before placing it in the oven.
- In a pan – Sliced or diced chicken meat can be quickly brought up to a safe internal temperature in a pan.
- On the grill – For grilled chicken that’s a bit undercooked in the middle can be grilled again. To prevent it from getting burned you can set up an indirect heating zone.
- Re-fried chicken – If you made fried chicken and it’s only partly cooked, it’s totally fine to fry it one more time. Alternatively, you can finish it in the oven.
- In the microwave – Cook on high for a few minutes and check the internal temperature using a meat thermometer.
Here’s How To Tell If Chicken Has Gone Bad
FAQ
Can you taste when chicken is raw?
Unfortunately, undercooked chicken taste metallic and acidic when consumed. Therefore, you’ll instantly want to throw up if you eat raw meat.
How to tell if you ate raw chicken?
What is the Flavour of raw chicken?
GENERAL CHEMISTRY OF CHICKEN MEAT FLAVOUR. Bloody, metallic, and salty taste is generally a unique characteristic of fresh uncooked meat.
What does salmonella chicken taste like?
Food that is contaminated with Salmonella or other harmful germs usually looks, tastes, and smells normal. That’s why it’s important to know how to prevent infection.