Is uncooked chicken with red spots bad to cook?

Red spots on uncooked chicken are not necessarily signs of spoilage or poor quality. Chicken meat can develop redness due to several reasons, and in most cases, it's not a safety concern. Here's what you need to know:

1. Natural Pigmentation: Reddish or purplish spots are commonly found in various parts of a chicken, especially the thigh and wing areas. This is normal pigmentation and is not harmful. It occurs due to the presence of myoglobin, a protein responsible for supplying oxygen to muscles.

2. Chilling or Freezing Processes: Rapid chilling or blast freezing can cause the migration of hemoglobin from blood vessels into the muscle tissues, resulting in red spots on the meat. This condition is known as "deep chill burns" or "freeze burns" and is considered a cosmetic defect. It does not affect the safety or taste of the chicken.

3. Damaged Blood Vessels: During processing, some blood vessels in the chicken's meat can break, causing blood to pool in certain areas and appear as red spots. This is not an indication of spoilage or contamination.

4. Injection Sites: If the chicken has been mechanically tenderized or injected with marinades or solutions, the injection sites may appear as small, red spots. These are typically safe to consume.

However, if you observe the following indicators, you should consider discarding the chicken:

1. Off-Smell or Slime: If the chicken has an unpleasant odor or has become slimy, it's best to discard it.

2. Extensive Redness or Spoilage Signs: If the red spots cover a large portion of the chicken or are accompanied by other signs of spoilage, such as an off-color, slimy texture, or a sour odor, it's best to discard it.

3. Expired Sell-By Date: Always check the sell-by or best-before date on the packaging. If the chicken is past this date, it's best to avoid cooking it.

To be on the safe side, always cook chicken to an internal temperature of at least 165°F (74°C) as measured with a meat thermometer. Thorough cooking kills any harmful bacteria that may be present.