Milky fluid inside chicken I cooked a 5lb chicken at 350 for 2 1/2 hours. When we cut one side it was nice n white with clear juices. The other side had a milky fluid in it. What is it, caused it, and is it safe to eat?
It sounds like that's a combination of protein/fat/liquid that coagulates when you cook the chicken. Was it the lower half of the chicken that had this liquid?

And if that is indeed what it is, it's safe to eat. It doesn't taste very good though, so I wouldn't recommend trying it.