My dog is sick, and the vet has directed me to feed her nothing but boiled chicken and rice for the time being. I was a vegetarian from ages 14 to 36, so I don't know anything about chicken, but this seemed to be within my abilities.
The first few batches went fine. I cooked Trader Joe frozen boneless chicken thighs with water in the pressure cooker you suggested
, and at the end I got: cooked chicken, in water, with a little layer of yellow fat on top. Fine. The dog was willing to eat it.
Yesterday, however, I got fresh, boneless, "chicken meat" at the Korean grocery, cooked it with water as before, and got: cooked chicken, in Jell-o, with half-an-inch of yellow fat on top. Clear, colorless, solid, wiggling Jell-o.
No water. What. And the dog lost her mind over it. The dog thought it was delicious.
As long as the chicken is not pink, I know it is cooked and one can eat it -- but what happened? Perhaps the TJ chicken was leaner than the fresh chicken, which explains the difference in yellow fat, but where did the Jell-o come from? What *is* it? It is disgusting, and I don't want to eat it, but *could* I? How can I make sure that it (a) always happens, when I am cooking for the dog, and (b) NEVER happened, if I were to cook chicken for human consumption?