She is very alert, moving around and talking with me as she usually does, has not laid an egg since Monday and her poop is lose with a white color. I don't think she's egg bound because she laid a normal egg yesterday (although it does have blood on it) there's no sign of anything sticking out, so I don't think it's a prolapse. Bella was clearly feeling better and was walking around the entrance way after about 4 hours. It was disgusting. I kept her inside for one more day just to keep her warm and did the flipping maneuver a few more times to make sure all the liquid was out. I had a look inside to see if I could find out what had been the problem - and she had a large fluid-filled cyst in her abdomen. As described in the "Custards and Sauces" posting, between 120°F (50°C) and 180°F (82°C) proteins in solution begin to unravel and bond with each other, trapping the liquid in which they are floating. As another answer points out, the liquid consists of the liquid contents of the chicken's cells. The 4th and 5th times just a little trickled out. I have washed the area again. If you insert an instant-read thermometer into the thickest portion of the chicken at this stage, it should show a food-safe temperature of 165 degrees Fahrenheit or above. I doubt that WF is selling water and phosphate tumbled chicken breasts. Its not smelly, its rather like egg white and its been sticking to her black feathers. Hi, I have a Australorp Bantam with discharge from her vent. I tried the Thomas Keller way of roasting chicken last night (trussed, salt and pepper), used a probe thermometer, and cooked at 425 until the thigh reached 160 degrees. This is amplified if you overcrowd the cooking vessel. If the liquid is raw, it will look a lot like slightly watered … The first 3 times a lot of liquid gurgled out. When chicken is frozen, cellular damage may cause more water and more protein to leak out. You don't see it in a whole roasted chicken or roast beef for example because the liquid coming out caramelizes and creates those lovely browned bits to make a sauce or gravy. It is mostly water with some proteins dissolved in it. P rolapse vent in chickens, also known as prolapsed oviduct, blow-out, cloacal prolapse, or pickout, … “is a condition in which the lower part of a hen’s oviduct turns inside out and protrudes through the vent.”1 Prolapse is a very serious condition that can be treated if caught early, but is likely to recur. The breast had reached 160 and the thighs 180 (and when we ate the thing, it was most definitely done). For example, those chickens took a longer time to raise, so there was a different connective tissue structure and it aged the meat differently (giving it a more gamey flavor which was great for chicken stock). Chicken today may be less flavorful than chickens that would have been raised by our grandparents. I cooked the chicken for 80 minutes at 450. Not sure what the problem is. She has a clear slimy fluid dripping from her beak, crop is flat, no sores in the mouth, no lumps any place on the body. I just cut up one of the chickens that we processed on Saturday, and found this clear goo between the skin and the flesh of the chicken. This is called coagulation. We have removed her from the flock, today is day 3 without food or water. I think that your chicken was cooked enough. The juices cooking out from the chicken will lose their rosy hue, becoming clear. Sadly, in her 3rd year, about a month ago, I found her dead in the run - she had not come back into lay after the winter but had not appeared ill in any way. It is one that we thought we might have over-scalded, as the skin was more yellow than others. At that point they're a sort of extra-pure chicken broth. She has a clear white liquid dripping from her vent but no more blood. Was quite pleased with the way it turned out as I sliced off the legs, but as I went to slice off the breast, I realized the cavity of the chicken had a pool of red-tinted liquid. Yet as I pulled the chicken out of the oven, here comes the red juice pouring out on to the potatoes I'd sliced and put under the roasting rack.
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