We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. I am totally organic and purchase chicken from farms and also Whole Foods. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? Same thing happened to our family tonight. We don't eat out often, but both of these restaurants serve chicken breasts that has the strangest texture to the point I spat it out and wouldn't eat it. Its called lobbying folks, line the pockets of the politicians as they look the other way. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? "Broiler breeds have a long history of genetic modifications to improve their productivity," Amber Rogers, an environmental scientist and the founder of My Chicken Guide, told TODAY. Overcooking might play a role in your chicken's tire-like texture. I took back 5 lbs and they gave me a refund. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. Regardlessomit the "overcrowding" word, as my phone decided to replace a word or two. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. You Ate or Drank Something Too Hot. While Im normally hurt when they insult my food, I couldnt help but agree!! I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. I am never buying big breasts again! It is nasty but supposedly safe - the meat industry would say that though. I have tried various cooking methods and nothing tenderizes them. In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. They are not frozen, they are fresh. But sometimes, the meat becomes almost crunchy. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. Got a response from @roguecookers that helped. This thread was pleasant until it wasnt. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) There are fiberous lines running through the breast and it was tough to cut. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. its so strange because in a package of two breasts, one can be fine and the other inedible! The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. Guys! Noticing that your chicken breasts have an unpleasant texture these days? I'll wait for the guys to stop giggling ( me included ). Especially Tyson's chicken. You know what we have to do.complain, because the squeaky wheel gets the oil and corporations wouldn't want to lose a dime. It happened months ago and just happened last week again. So we figured the vendor must have changed distributors. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. Start here and then look at all the peer reviewed journal articles and patents. For an optimal experience visit our site on another browser. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. I know my household has dropped chicken consumption dramatically. They are Woody. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! It tasted like it was undercooked, but it was long enough.. and the color seemed okay. It's disgusting. so unappetizing. It is like a rubbery tough texture that kind of snaps as you finally bite through it. This chewy texture is gross. Why does my chicken have a weird texture? I'm so glad I found this thread. My husband said nothing was wrong but I know what a completely cooked chicken breast tastes like and what if feels like when I chew. Very unnerving and it has happened one other time to me and I Had the same reaction. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. The dishonesty is systemic. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! I just experienced this yesterday, I sous vide a bone in chicken breast at my normal temp and time I've been using and it was like biting into a raw chicken breast. IE 11 is not supported. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. They said theirs was fine but I don't know if they were just being polite :(. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. "My favorite method for fixing woody chicken breast is to marinate it in a yogurt-based sauce," Jessica Randhawa, head chef and recipe creator at The Forked Spoon, told TODAY. I did some experimenting and was pleased. This thread was helpful, until it wasnt. I have experience that with Wendy's multiple times and it is a fatty chicken. We used to eat chicken 2 or 3 times a week. Salad it is and glad there is a guarantee call number to express concern. I carry several government chemical licenses. Chicken gizzard is a popular dish in many parts of the world and is often used in soups and stews. This woodiness is not found in thighs, wings or other cuts. I thought that was a better brand and I was buying good chicken. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I guess I will have to start buying organic chicken breast. https://www.iatp.org/news/terminator-chicken. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. I too have noticed this over the last year. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! This chicken was a boneless skinless chicken breast. Read about it here: Interesting. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. I guess sourcing is the answer? The owner does get the message and prefers to answer any and all complaints himself, which he did, and that part was appreciated.
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