Blue chicken :(

Well... taste the blue bits.... put a bit on the tongue... might just help identify this.
 
StonerStuart said:
obviously not that fresh! :sick:
Id take it up with the store since it was store packed and then take it further like to the CDC!
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Uhm... I think the sauce may be the culprit... not so much the chicken or its freshness.

EDIT: Is it just a surface / sauce contaminant or does it penetrate the chicken flesh at all ?
 
Last edited:
kilobits said:
Uhm... I think the sauce may be the culprit... not so much the chicken or its freshness.

EDIT: Is it just a surface / sauce contaminant or does it penetrate the chicken flesh at all ?
Click to expand...

That's what I think too. Will cut one open and check. It's from Sunday... :erm:
 
is the blue in the sauce or in the flesh?
did you use any copper utensils (e.g. copper rivets in your pot)?
did the sauce or meat have labels with blue ink which could have leached into the content of the food?
 
its "fairly" common for garlic to turn blue when its with an acid(lemon). Enzyme reaction
 
FUUUUUUU.... this has worked wonders for my chicken phobia. I actually feel sick to the stomach now. Shouldn't have clicked. Give up chicken - you'll never look back.
 
Garlic contains sulfur compounds that might react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. The other sources of copper might be the butter or lemon juice. The garlic is safe to eat. To prevent this in the future, do not refrigerate garlic and store the bulbs in dry air for 32 days at above 70 F to 80 F before use to prevent formation of the green or blue-green pigments.
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http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14
 
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