If your cooked chicken looks pink, glossy, or jelly-like inside (especially near the bone), it usually means the meat did not reach a safe internal temperature. Even if the outside looks browned and fully cooked, the center can still be undercooked.
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The Problem (What’s happening)
In the photo, the chicken appears undercooked because the interior is still pink and translucent. This typically happens when:
• The heat was too high, so the outside browned quickly while the inside stayed raw.
• The piece was thick or bone-in, which takes longer to cook through.
• The chicken started cold or partially frozen, slowing down cooking.
• The pan/oven temperature was inconsistent or the chicken was overcrowded, reducing heat circulation.
Food safety note: Chicken must reach 74°C / 165°F in the thickest part to be safe to eat.
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The Fix (What to do right now)
1. Do not eat it as-is.
2. Return it to heat immediately:
• Oven method (best): Place chicken on a tray, cover loosely with foil, and bake at 190°C / 375°F until the thickest part reaches 74°C / 165°F.
• Stovetop method: Lower the heat, add a splash of water/broth, cover with a lid, and cook gently until it reaches 74°C / 165°F.
3. Check with a thermometer (recommended). If you don’t have one:
• The meat should be opaque white all the way through, and the juices should run clear (not pink).
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How to Prevent It Next Time (Professional Tips)
1) Use a thermometer every time
• Insert into the thickest part, avoiding bone.
• Safe temperature: 74°C / 165°F.
2) Don’t cook on high heat only
• For thick pieces, use medium heat and allow time for the center to cook.
• If pan-searing, use the “sear + finish” method:
• Sear 2–3 minutes per side, then finish in the oven at 180–190°C (350–375°F).
3) Even thickness = even cooking
• Butterfly or pound chicken breasts to an even thickness (about 2–2.5 cm / 1 inch).
• Thick pieces are the #1 reason the center stays raw.
4) Start with properly thawed chicken
• Cook chicken only when fully thawed.
• Thaw safely in the fridge overnight (not on the counter).
5) Avoid overcrowding
• Leave space between pieces so heat can circulate properly.
• Overcrowding cools the pan and steams the chicken instead of cooking it evenly.