two chicken breasts and one would be "just right" and the other was as described in the article. The last time it happened, the boneless breasts were about 8 ounces and I don't consider that overly large. However, I did notice a difference in color in the breasts as I prepared them. I wonder if it's just the breast that is affected. Anyone else have this happen or have more information on it?http://www.finecooking.com/item/71335/the-tough-truth-about-chewy-chicken
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Chewing, stringy chicken breasts. I found this interesting, as on at least 2 occasions, I've cooked
- Thread starter curious1
- Start date
michael-in-phoenix
Well-known member
We went through a time last spring where our Kroger market was having issues with this.
I called it to the meat mgr's attention after I got both Foster Farms and a store brand generic with hard, plastic chicken breasts. They were NASTY.
I learned to look for smaller pieces.
The good thing is that Kroger guarantees their meat 100%, which means if you have an issue and bring back the meat with the receipt, they will refund double your money back.
I don't abuse it, but if I get bad meat, I take it back!
Michael
I called it to the meat mgr's attention after I got both Foster Farms and a store brand generic with hard, plastic chicken breasts. They were NASTY.
I learned to look for smaller pieces.
The good thing is that Kroger guarantees their meat 100%, which means if you have an issue and bring back the meat with the receipt, they will refund double your money back.
I don't abuse it, but if I get bad meat, I take it back!
Michael
You know, I can't remember the last time I made breasts? Since that whole brining thighs in herbs
thing, I have been smitten with the juicy-ness of dark meat and the utter joy of crispy salty skin...this from a person who has been dieting since age 12 and NEVER ATE THE SKIN until recently, now that I'm old and don't care anymore.
I don't bother with all the different herbs (got tired of spending $10 each time)...or even the apple cider vinegar. I just toss four Greenwise thighs in a ziplock, squeeze two lemons and then toss in the rinds, gloop a couple of glugs of olive oil. 1/2 TBL of kosher salt, one fresh garlic clove sliced into slivers and 2 or 3 rosemary sprigs.
(Once I left out the fresh garlic and was actually SURPRISED that my taste buds wanted it back in. Baby steps I guess.)
Leave for a day then cook two in a pan for 20 minutes, flip, cook 10-15 minutes, check internal with Thermapen and enjoy the happiness.
Prepare the next two one or two days later.
This article makes me wonder if I should even bother with breasts. They are just so ridiculously priced anymore. $5.99/lb for boneless/skinless? I find that silly.
thing, I have been smitten with the juicy-ness of dark meat and the utter joy of crispy salty skin...this from a person who has been dieting since age 12 and NEVER ATE THE SKIN until recently, now that I'm old and don't care anymore.
I don't bother with all the different herbs (got tired of spending $10 each time)...or even the apple cider vinegar. I just toss four Greenwise thighs in a ziplock, squeeze two lemons and then toss in the rinds, gloop a couple of glugs of olive oil. 1/2 TBL of kosher salt, one fresh garlic clove sliced into slivers and 2 or 3 rosemary sprigs.
(Once I left out the fresh garlic and was actually SURPRISED that my taste buds wanted it back in. Baby steps I guess.)
Leave for a day then cook two in a pan for 20 minutes, flip, cook 10-15 minutes, check internal with Thermapen and enjoy the happiness.
Prepare the next two one or two days later.
This article makes me wonder if I should even bother with breasts. They are just so ridiculously priced anymore. $5.99/lb for boneless/skinless? I find that silly.
michael-in-phoenix
Well-known member
I never pay more than $1.77 to $1.99 for fresh boneless/skinless chicken breasts.
I haven't had any problems since last spring.
Michael
I haven't had any problems since last spring.
Michael
Foster Farms has had too many recalls. I stopped buying from them two years ago
switched to Smart Chickens at the recommendation of my meat guy at a locally owned market. I loved the chicken. Recently, they have switched again to Mary's Organic chickens. They are huge and the body parts, especially the breasts are gigantic. Too large for my tastes. Personally, I have not run across the chewy, stringy chicken breasts.
switched to Smart Chickens at the recommendation of my meat guy at a locally owned market. I loved the chicken. Recently, they have switched again to Mary's Organic chickens. They are huge and the body parts, especially the breasts are gigantic. Too large for my tastes. Personally, I have not run across the chewy, stringy chicken breasts.
I don't think price matters. One of chewy ones I had came from WF at more than $5 a lb. Granted,
knowing me, I bought them on sale. They were not Bell and Evans, I bought them out of the WF meat case. I love Bell and Evans but the boneless breasts aren't always available at WF here. I roasted a whole Bell and Evans chicken last night using Cook's Country's recipe for Herb Roasted Chicken and it was delicious.
knowing me, I bought them on sale. They were not Bell and Evans, I bought them out of the WF meat case. I love Bell and Evans but the boneless breasts aren't always available at WF here. I roasted a whole Bell and Evans chicken last night using Cook's Country's recipe for Herb Roasted Chicken and it was delicious.
I think the price issue came up because of the high price quote in a post. The breasts that
come frozen and are injected I think are often tough and stringy and I have definitely quit buying those. Gentle pounding also helps with the tenderness issue for some breasts, IME.
come frozen and are injected I think are often tough and stringy and I have definitely quit buying those. Gentle pounding also helps with the tenderness issue for some breasts, IME.