Sticky Chicken With Colcannon Recipe | Waitrose & Partners (2024)

FAQs

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Colcannon is an Irish dish made of cabbage or kale and mashed potatoes. Milk, butter, salt and pepper are usually added. It is usually eaten around Halloween.

If the chicken in question feels slimy, sticky or like it has a filmy layer on top, it's likely gone bad. Fresh, raw chicken has a shiny, smooth texture.

If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft.

The word colcannon is derived from the Gaelic term cal ceannann, which means "white-headed cabbage" — the vegetable most commonly mixed with potatoes in this dish. It's often served alongside Irish meats, and is made by combining potatoes and greens (usually cabbage, but kale and other leafy greens are sometimes used).

The name comes from the Gaelic phrase “cal ceannan,” which means “white-headed cabbage”. One of the earliest written references to colcannon comes from the diary of William Bulkeley, who wrote on October 31, 1735 while on a visit to Dublin: “Dined at Coz. Wm.

The word colcannon is derived from the Irish word for white-headed cabbage, cál ceannann. Ultimately, many words associated with the brassica family of vegetables (cabbages, kale, mustard greens, etc.) come from the latin word for cabbage, caulis.

The gelatin-like clear substance you may find in cooked chicken is likely to be collagen. Collagen is a protein that is found in connective tissues, skin, and bones of animals, including chicken.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

The good news is this is a normal and safe occurrence. What is this white goo? It's protein and water released from the chicken's muscle fibers. Heat causes these fibers to contract, displacing some of the juices.

Discoloration may also occur, and the normally pink raw meat may turn yellow, gray and even green. As for the texture, raw chicken should feel moist and smooth in your hand, not sticky, dry or rough. "It should not slide from your fingers if you hold it.