Canned chicken is a true jack-of-all-trades — there are just so many ways to make a delicious meal out of it. From simple chicken and rice dishes to tasty chicken and pasta recipes, this versatile protein is a quick and easy addition to your mealtime repertoire. Canned chicken usually comes in a whitish color, but it's not uncommon to crack open a can and see a pinkish hue, almost like it's still bloody and undercooked. You may feel like chucking it in the trash, but hold up a second: According to the USDA, a pink hue is actually pretty standard for properly cooked chicken.
The pink tinge in canned chicken is often a result of chemical changes during cooking. Chicken blood cells contain a protein called hemoglobin. When chicken cooks in a gas or electric oven, the oven's gasses react with the hemoglobin, and boom — pink chicken. The thinner skin and fat tissues the bird has, the more easily the gasses can sneak into its flesh to cause that change in color.
Another potential reason why canned chicken is pink? Nitrates and nitrites. These chemicals exist naturally in water and are also common food preservatives. Under high temperatures during the cooking process, they can react with chemicals in the meat, leading to that rosy hue. So, that pink hue is not cause for alarm. But before digging in, there are other things you can check to make sure your canned chicken is good to go.
How To Make Sure Your Canned Chicken Is Safe To Eat
You don't usually need to store unopened canned chicken in the fridge. However, it's important to keep the cans somewhere dry and cool —the sweet spot is below 75 degrees Fahrenheit. Canned chicken does have an impressive shelf life of2-5 years when stored properly. That said, it never hurts to check the expiration date or best-by date on the can to make sure it's still within the recommended time frame before you chow down. While you're at it, also give the can a quick once-over. Keep an eye out for any dents, bulges, rust, or leaks that might hint that something's off. If you spot any of these red flags, it's best to play it safe and toss it.
As always, trust your senses. If you open a can of chicken and something smells off or looks questionable, it's better to be safe than sorry and skip it. Once you've popped the can open, finish off the chicken ASAP. Any leftovers should go into an airtight container and be eaten within the next three or four days. Don't let any leftovers chill in the fridge for too long — no meal is worth the risk of foodborne illness, and the chicken would taste stale anyway.
Regardless of how it's prepared, canned chicken often appears to have a pinkish hue that makes it seem worryingly undercooked. But if you have ever doubted the safety of rosy-colored chicken, fear not — it is completely safe to eat.
Canned chicken usually comes in a whitish color, but it's not uncommon to crack open a can and see a pinkish hue, almost like it's still bloody and undercooked. You may feel like chucking it in the trash, but hold up a second: According to the USDA, a pink hue is actually pretty standard for properly cooked chicken.
Discard any cans that are dented, rusted or leaking, along with any cans that contain black or brown contents. Storage: Keep canned goods stored in a clean, dry area, where the temperature is kept at or below 75 degrees F. Store unopened 2-5 years. Cans generally have a “best by” rather than an “expiration date.”
Information. Color is not a reliable indicator of safety or doneness. Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer.
Enjoy a delicious shortcut to your favorite chicken dishes with Swanson® White Premium Chunk Canned Chicken Breast in Water. Our ready-to-eat, fully cooked chicken chunks contain no antibiotics or added MSG.
And while canned chicken can be problematic for those on low-sodium diets, it's similar to fresh chicken when it comes to nutritional value. Remember that a well-rounded diet is best, and there's room for both canned and fresh chicken in a healthy eating plan.
Drain the liquid from the canned chicken breast and rinse it under cold water to remove any residue. Pat the chicken breast dry with a paper towel to remove excess moisture. This will ensure better browning and flavor.
Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge.
As long as the can is in good shape, the contents should be safe to eat. NEVER USE food from cans that are leaking, bulging, or badly dented; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. Such cans could contain Clostridium botulinum.
If heated, serve right away or refrigerate leftovers in a container that is not made from metal. Canned chicken can be added to sandwiches, casseroles, soups, or salads.
For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
140°F: Pinkish-tinged and almost translucent; extremely soft, with the texture of a warm steak; fleshy. 145°F: Pale, pale pink but completely opaque; very juicy, a little soft. This is Kenji's favorite doneness temp. 150°F: White and opaque, juicy, and firm.
Fresh, raw chicken is pink and fleshy in color; if the chicken has gone bad it will be discolored and take on a dull, grayish cast. “Signs of food spoilage are pretty universal,” White says.
As you can see, chicken is higher in calories, protein and fat (which includes saturated fat) than a can of tuna calories, but they're still pretty comparable. The real differences lie in the rest of their nutrients.
Canned beef is almost the same. Because the meat is already cooked, you just need to open the can, dispose of the fat layer, and drain the meat from the liquid. After that, you are good to go! Save time cooking some of your favorite dishes by starting with the pre-cooked meat.
If a chicken with green muscle disease does make it to supermarket shelves — or to Costco's rotisserie chicken section — the USDA emphasizes that it does not present any food safety hazard to customers.
White stripes: These are common in chicken breasts and are safe to eat. Unsafe white spots:Large, slimy spots: These indicate bacterial growth and should be discarded. Yellow or green spots: These could be a sign of spoilage and should be avoided.
The one drawback to all canned chicken is the odor, which is akin to canned tuna. Unlike tuna, however, the odor quickly dissipates, leaving a can of white protein that's flaky and tastes very much like the chicken found in canned soup.
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