The phenomenon of boiled chicken meat appearing pink near the bones is not uncommon. What causes this situation?

Many people encounter boiled chicken that seems fully cooked, but when cut, the meat near the bones is still pink or releases reddish liquid. From a biological perspective, this is a normal phenomenon.

Why boiled chicken meat can appear pink near the bones

Animal bodies contain two types of protein: myoglobin (Mb) and hemoglobin (Hb). Hb delivers oxygen to small blood cells, while Mb binds tightly to oxygen and is usually stored in muscles and bones. Poultry, such as chickens and ducks, have both white meat and slightly darker red meat (often in the legs and wings, which are areas of high activity).

At first glance, Mb looks like blood. However, it is not blood. Blood coagulates relatively quickly when exposed to air, while Mb does not.

Mb can cause meat to remain pink even after prolonged boiling. This often makes people uneasy when consuming the meat.

The phenomenon of boiled chicken remaining pink near the bones or in the meat is common in young or juvenile chickens. This is due to the muscle and bone structure not being fully developed. When cutting the meat, Mb reacts with air and mixes with water, producing a pinkish liquid. This is similar to the juices seen when cutting a steak—slightly red liquid may appear, but it does not have a raw blood smell.

The phenomenon of boiled chicken appearing pink near the bones is normal.

How to boil chicken so it does not appear pink near the bones or in the meat

To reduce the likelihood of pink meat or bones, you can alter the pH slightly. This can be done using a bit of lemon or vinegar. Rub a small amount of lemon or vinegar along with some salt onto the chicken during preliminary preparation (inside and outside of the chicken). This helps eliminate odors and also limits the pinking of the meat and bones during boiling.

In Western cuisine, people often marinate chicken with a little lemon juice to ensure crispy skin and prevent Mb from changing color when exposed to air.

Another method to avoid pink meat is to separate the meat from the bones. Boil or steam the meat normally, and use the bones to make broth for soups or noodle dishes.

How to tell if boiled chicken is fully cooked

The most reliable way to check if chicken is fully cooked is to measure the internal temperature at the thickest and densest part of the chicken, typically the thigh and breast. The internal temperature should reach at least 80°C (176°F) for the meat to be safely cooked.

Alternatively, a traditional method used by many people is to use a small bamboo skewer or chopstick to pierce the thickest part of the meat (rib or thigh). If the skewer passes easily and no pink liquid comes out, the meat is fully cooked.