It’s called albumin.
• Albumin is a protein found naturally in chicken (and other meats)
• When chicken heats up, this protein coagulates and leaks out
• It turns white and rubbery, similar to cooked egg whites
So you’re right — it is NOT fat 👍
⸻
🐔 Why it happens (especially with Costco chicken)
You’ll see more albumin when:
• Chicken is very fresh
• Chicken is lean (organic & air-chilled often show it more)
• Chicken is cooked at high heat
• Chicken is frozen then thawed
• Chicken wasn’t brined or salted beforehand
Organic chicken = less added water, so proteins push out instead.
⸻
🛑 Is it safe to eat?
✅ Yes, completely safe
✅ Tasteless
❌ Just looks unappetizing
You can:
• Scrape it off
• Rinse it off
• Or just ignore it
⸻
🔥 How to reduce it next time
Try one or more of these:
1. Brine the chicken
• 15–30 minutes in salt water before cooking
2. Cook at slightly lower heat
3. Let chicken come to room temp before baking
4. Sear first, then bake
5. Marinate (acid + salt helps)
⸻
🚨 When NOT normal
If the chicken:
• Smells sour
• Has slime BEFORE cooking
• Is gray/green
➡️ That’s spoilage (not albumin)