I first thought it was mold, but looked closer and figured it was colored dye so I proceeded by throwing it in the broiler. Someone needs to explain this please. The signs you will notice will include respiratory troubles. I removed the bruised skin, but the meat on the thigh is still a deep and highly unappetizing blood-red. Is this chicken still ok to eat? If it looks gray or the fatty parts have yellow spots, it’s bad and you should chuck it immediately. As long as the internal temperature is 165 degrees, you're in the clear. You may notice swelling in your chicken’s face and that their comb and wattle are discolored or have turned blue. Bounty Agro Ventures, which supplies fresh chicken to supermarkets and operates the Chooks-to-Go chain of take-out roasted chicken, had assured consumers of the safety of its products. It smells funky. I cooked two chicken at once and indeed had some redness around the joints in the thighs drumsticks and the breast bone i am sure i cooked it thoughly since the juices where clear and the oven temp was at 350 for 3.5 hours they where about 8 pound birds this should be long enough. I bought two packs of pork spare ribs from C-Town. 2. They are roundish and raised and almost a teal color. There is no way to tell whether it is the EEs that have the spots but that is what I am assuming. Even a small mouthful of dubious chicken can potentially make you ill. Related LeafTv Articles Raw chicken should be a light pink color, and the fat should be white. They will probably develop diarrhea. I then figured it wasn’t worth $4 to take a chance. And they may even develop dark red spots on their legs and combs. When I took them out to test, these weird green spots were all over the tops and sides. Raw chicken should be a light pink color, and the fat should be white. I know I've felt a little nervous about eating a chicken burger that is still pink, but it could still be safe. Cooked chicken and turkey can vary in color. (Others in the mix were White Rock, Black Austolorp, Buff Brahma, Buff Orpington, and some Maran x White Rock roos) When I went to pick up my processed birds yesterday I noticed about 4 or 5 had the same kind of blue spots spaced randomly on the skin. Raw chicken can have an orange color or be pale and almost blue, but both are normal. I just bought three chicken breasts from my local butcher which has always been great. Hi all Hoping for an explanation for this blue chicken... What would have caused this? Don't call your sense of taste into play. Here are 4 ways to tell if your raw chicken has gone bad. the meat was not pink its was just at the bones. I marinated them in Garlic, Salt, and Lemon Juice for three hours, then set them on a broiling pan to bake/broil. The chicken's color won't tell you much about its safety. If it looks gray or the fatty parts have yellow spots, it’s bad and you should chuck it immediately. Won't mention any names/brands yet but these are chicken breasts in … It's also common for properly cooked chicken, especially young fryers, to be a deep pink or even red at the bone. Fully cooked poultry can look white, tan, or pink. The skin of healthy chicken is white, while that of infected poultry has dark marks, Bounty Agro Ventures President Ronald Mascariñas told ANC's Early Edition. On Saturday I took them out of the fridge to make a chicken curry which I quickly cooled and refrigerated intending to eat tonight. They looked fine, smelled fine, blah blah blah. This is because pigments in the bone marrow seep through the thin bones of these juvenile birds, tinting the meat with a heat-stable pigment. One of them on the back non-meaty side had a bunch of blue dots. 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