SpoiledRoasted ChickenThere are mainly two types: one made from diseased or spoiled chickens, and the other that has deteriorated after being stored for too long.

Roasted chicken made from diseased or spoiled raw chickens, due to the use of rich spices that conceal the defects and lack of decay smell, is the most dangerous as it is difficult to identify.Be cautious when selecting small, thin, or with tightly closed eyes roasted chickens.As these may indicate problems with the chicken itself or death before slaughter.Healthy chickens are usually alive at the time of slaughter, with their eyes half open and half closed.Also, check if the skin is intact and the muscle flesh is white; this is very important.Properly prepared chickens should havebled out,resulting in white muscle flesh for roasted chicken;while diseased chickens cannot be bled properly,roasted chickens made from them will have red muscle flesh.Of course, such roasted chickens are the easiest to spoil.For roasted chickens that have deteriorated due to being stored for too long, you can identify them by smell and touch: a decayed odor,

sticky chicken meat,dull color with mold spots,are signs of deterioration.