How can you tell that chicken meat started to go bad?

Meats and other foods go bad much faster during hot summer days of course and you should be more careful when buying but you also need get it to your home fridge as soon as you can and then you need to store it properly. Chicken meat is delicate and spoils much faster than other meats. Here is a tip how to recognize old chicken meat that may have already started to go bad.

Colour

Fresh chicken is pink and shiny. If farmers use plenty of corn to feed chickens (the so-called golden chicken), it is more yellow, but it still has the colour of a typical chicken meat. When meat begins to fade it loses its shiny texture and the colour slowly turns grey. If you have chicken meat like that at home, use it as quickly as possible. If it looks faded and greyish, it is better to throw it away.

Photo: Pixabay

Aroma

Fresh chicken meat produces almost no smell, it has a rather plain and natural aroma. Once it starts going bad, the smell is more pronounced.

Do not use such meat and throw it away.

Touch

Chicken meat always feels little slimy to the touch. But when you wash it and dry it, it is not slimy at all. The texture is firm and elastic. If chicken meet tends to sticks to your fingers even after washing and it feels very soft and muddy, get rid of it.
Here are a few chicken recipes.

Chicken with lemons and thyme

Ingredients:

• 1 chicken, approximately 1.5 kg
• 1 onion
• 1 lemon
• 5 sprigs of thyme
• 2 tablespoons of butter or a few slices of bacon
• cumin, salt

Procedure:

Wash chicken thoroughly. You may use the whole chicken or cut it into quarters. Squeeze the lemon and sprinkle the juice all over the chicken meat. Get one sprig of thyme and remove all leaves and chop them. Add salt, drizzle it with lemon, sprinkle with thyme and lightly season with cumin. If you want to roast the whole chicken, put 2 sprigs of thyme inside and place the other two loosely on the baking tray. If you cut the chicken into quarters, place all thyme sprigs on the bottom of the baking tray or dish. Cut onion into eight pieces and separate them and place them on the bottom of the baking dish. Stack the chicken on top. Add slices of butter or bacon.

Preheat oven to 90 °C put the baking tray in and bake for 2-3 hours. Do not baste. The meat will release plenty of juice. When you have enough juice, increase the temperature to 125-150 °C and bake until golden brown. Baste occasionally.

Source: https://www.kupi.cz/magazin/clanek/13744-pozor-na-zkazene-kureci-maso-nehrozi-jen-nevolnost-ale-take-vazne-zdravotni-komplikacehttps://www.wikihow.cz/Jak-poznat-zka%C5%BEen%C3%A9-ku%C5%99e

Preview photo: Pixabay