If you’ve ever cooked a chicken and observed it expel a white, jelly-like material, don’t be concerned! The foul slime may appear unappealing, but it is a normal occurrence generated by protein exiting the bird as it cooks.

You take your perfectly seasoned chicken breast out of the oven, and there it is: a weird, seeping white ooze. You expected a juicy, golden-brown beauty, but your chicken appears to be melting.

But don’t worry, this foul problem affects chicken lovers everywhere, from casual home cooks to expert chefs, according to personal chef Drew Curlett.

“It might not be pretty, but it’s pretty normal to see white stuff come out of chicken, especially when baked or roasted,” says the culinary teacher to Reader’s Digest.

What is the goop?

Despite its unusual look, the white goo pouring from chicken is nothing to worry about. When the chicken is cooked at high temperatures, it coagulates into a protein and water mixture.

Chicken flesh, particularly the breast, is high in protein, and when cooked, the heat causes the protein to change or “denature” in the same way that an egg white solidifies. This process extracts water from the flesh, and when the proteins cluster together, they form the white, somewhat sticky, semi-solid goo you see on the surface.

This phenomenon occurs most frequently in the following situations:

Cook boneless, skinless chicken breasts (which have less fat and more protein). “It’s really common when cooking at high heat without much in the way of liquid or fat, like if you’re baking plain, boneless, skinless chicken breasts,” Curlett told me.

Use high-temperature procedures such as roasting, baking, or pan-searing. Cooking chicken at an excessively high temperature can cause proteins to compress fast, squeezing out more liquid and generating a sticky coating.

The easiest method to reduce this impact is to cook the chicken on medium heat and let it rest afterward. Resting allows the fluids to redistribute back into the meat rather than leaking out immediately.

Cook partially thawed frozen chicken. This happens because freezing causes ice crystals to develop within muscle fibers, causing structural damage. When thawed, the broken-down fibers release more moisture and proteins during cooking, increasing the chances of seeing the white stuff.

Is white goop safe to consume?

While it may appear unappetizing, this white material is very safe to consume. It’s just cooked protein and water, which are edible and don’t affect your chicken’s taste.

However, if your chicken has an unusual odor, slimy texture, or discoloration before cooking, it’s spoiled. The white material is innocuous, but if your chicken shows other indications of deterioration, discard it.

Reduce the goop.

If you don’t want your chicken leaking goo, you can make it seem less like that.

Cook at lower temperatures: High heat accelerates the coagulation process, making the white goo more visible. Bake at 350°F (175°C) rather than 400°F (205°C) for a more gradual cook.

Brine the chicken: Soak your chicken in a simple saltwater solution for 30 minutes to an hour to preserve moisture and prevent protein loss when cooking.

Sear before baking. Searing the chicken in a hot skillet before transferring it to the oven seals in the juices and reduces white protein leaks.

Let the bird rest. Cooking cold chicken right out of the fridge (or worse, partially frozen chicken) increases the quantity of white gunk that develops. Allow it to rest at room temperature for 15-20 minutes before cooking.

Use excellent chicken. Because of the processing, factory-farmed chicken has more water, which highlights the white gunk. If feasible, choose organic or air-chilled chicken, which has less surplus moisture.

Remember that, while you may reduce it, some protein leakage is unavoidable unless you cook slowly and steadily.

The white stuff coming out of your chicken is simply protein and water reacting to heat, and it’s completely natural and safe to consume. Though it looks bad, it doesn’t affect your food’s taste or safety.