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if it is that wet then try putting it on a rack on a cookie sheet and let it dry out in the fridge for a few hours (I think i read this in cooks illustrated or somehting--they were trying to dry the chicken out a bit so that the skin would be nice and crispy)
We live in the Northern Rockies and we have lots of Anabaptist colonys here and there, (Mennonites, Amish and Hutterites). We love the huge frozen chickens we get from the New Miami Colony of Hutterites. We do a quick brine/marinade, (kosher salt, lime juice, tequila and seasonings). Drain well then bake the chicken upside down ! You don't get the nice crispy breast skin but we don't eat the skin at all. The chicken comes out with the breast meat being almost as tasty and tender as the dark meat without being "wet". Tie those wings in tight so they don't overcook !
Another possibility for good chicken that isn't injected full of revenue-boosting additives is your local Farmers' Market, if you have one nearby. Most Farmers' Markets these days go far beyond the usual fruit & veg. that people think of at such places.
We've started buying all our meats (chicken, beef, pork, lamb, turkey) from the farmer who produces them, and the difference between what he sells and the sorry excuse for "meat" that the grocery stores offer is astounding. I will never, ever serve a store-bought turkey for Thanksgiving again, and the crown roast of pork that we got from him for Christmas dinner last year... oh, my. Words fail me.
The farmer is your friend, and your tastebuds will thank you for going straight to the source. And as a side benefit, the fewer middle-men between you and the farmer, the more of your food dollars wind up in the pockets of the men and women who produced that food, which is always A Good Thing.
I have noticed the wet chicken thing too and it grosses me out to the point that I can barely deal with raw chicken now. I do buy Kosher chicken now and it seems a lot better. I don't like the clear juices (fat?) that are in juicy chicken and have to cook it until it's dry. But on the other hand, I like beef rare. Go figure. I have noticed this with ground turkey too. It's so damn wet and mushy! Tried using it instead of ground beef and switched back.
My SO went out with a Japanese fisherman years ago. He wouldn't let them eat the catch, and they were gone for about a month.
His wife made them rice balls to eat and they took chicken along. Supposedly it was almost 'green' and slimy after awhile at sea.
The fisherguy rubbed the chicken with salt and vinegar, rinsed off the slime, and cooked it, .. and one of them anyway, is still around to tell the story.
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