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the big push to lean and low fat gave us boneless chicken breasts popularity..
lean and low fat usually means low taste/flavor
to the op.... if you buy on price... and boneless breasts are like 1.39-1.69lb you could be buying a number 2 boneless breast....meaning their is nothing wrong with it to eat,,,but its all different sizes...or has a small cut in it somewhere,,,,these the poultry companies will sell on discount to the stores
i buy in bulk and freeze this is still the most economical way for me..
and i do like breasts, i will often slice/butterfly and stuff ...can be with stuffing or cordon bleu with ham/cheese...or sometimes i slow cook and add bbq sauce for pulled chicken,,,
boneless breasts are great for high protein diets..... i also grind them for ground chicken and even make sausage but add some flavoring
if you want chicken more flavorful and juicy buy the thighs....one of my favorites.
also for bone in skin on chicken.... parts are good- i grill split chicken breasts all summer long ....slather with bbq sauce they are perfect for one serving
I actually like the boneless breasts. What works for me is a couple of different ways of cooking them. For grilled, I slice them at least in half or thinner. Looking at the shape, by the time the thick part is cooked all the way through, the rest has gotten dried out and rubbery. By cutting thin you get a nice, even cook with less drying out.
The other way, which is surprisingly easy, is the BBQ chicken in aluminum foil method. You know, season them, pour on some BBQ sauce of whatever flavor you like, wrap in foil and throw on the grill for half an hour or so. Come out flavorful and juicy every time. And very little clean up to boot.
This is why people only ate chicken breasts that had skin and bone attached. Removing it is just another fad.
yes, this is fairly true. I am sure there are those who honestly do not want anything but nice firm chicken breasts with now skin or bone, but most of s, over about 60 rem ember when the best part of the chicken was the skin. My how we have changed. I am one of those who prefer the thigh anyway. I cook both, depending on what I am fixing and why. Our oldest granddaughter only eats boneless, skinless breasts period. She isn't a meat eater. She will eat a taco or burger from time to time, but mostly just chicken breasts.
OP: you can imagine, living in AR how many chicken outlet store we have. I was using one particular one because the price was so cheap. Well, after the last couple of times getting inferior chicken, not even close in uniform pieces of breasts I have decided to spend a little more for good quality.
Madison999- everyone has his/her own opinion but don't believe all you read. Most of the chicken we eat is perfectly healthy and very tasty. If you buy from one of the major producers like Purdue or Tyson you get quality.
I laugh because people started buying boneless, skinless chicken breasts so they weren't paying for bone and skin. Then the distributor got wise and upped the price so you might as well buy bone-in, skin-on and get some of the flavor in the meat when you cook it.
I prefer thighs and buy a ton when they're a loss-leader. Bag them up and freeze and there's enough to last until the next good sale.
We don't have a Costco, but we do have a Sam's Club so when somebody's going, I get them to bring me a rotisserie chicken. Five dollars gets me minimum three meals and a sandwich.
People do tend to overcook chicken which leaves it crying for moisture.
the big push to lean and low fat gave us boneless chicken breasts popularity..
lean and low fat usually means low taste/flavor
to the op.... if you buy on price... and boneless breasts are like 1.39-1.69lb you could be buying a number 2 boneless breast....meaning their is nothing wrong with it to eat,,,but its all different sizes...or has a small cut in it somewhere,,,,these the poultry companies will sell on discount to the stores
i buy in bulk and freeze this is still the most economical way for me..
and i do like breasts, i will often slice/butterfly and stuff ...can be with stuffing or cordon bleu with ham/cheese...or sometimes i slow cook and add bbq sauce for pulled chicken,,,
boneless breasts are great for high protein diets..... i also grind them for ground chicken and even make sausage but add some flavoring
if you want chicken more flavorful and juicy buy the thighs....one of my favorites.
also for bone in skin on chicken.... parts are good- i grill split chicken breasts all summer long ....slather with bbq sauce they are perfect for one serving
the big push to lean and low fat gave us boneless chicken breasts popularity..
lean and low fat usually means low taste/flavor
to the op.... if you buy on price... and boneless breasts are like 1.39-1.69lb you could be buying a number 2 boneless breast....meaning their is nothing wrong with it to eat,,,but its all different sizes...or has a small cut in it somewhere,,,,these the poultry companies will sell on discount to the stores
i buy in bulk and freeze this is still the most economical way for me..
and i do like breasts, i will often slice/butterfly and stuff ...can be with stuffing or cordon bleu with ham/cheese...or sometimes i slow cook and add bbq sauce for pulled chicken,,,
boneless breasts are great for high protein diets..... i also grind them for ground chicken and even make sausage but add some flavoring
if you want chicken more flavorful and juicy buy the thighs....one of my favorites.
also for bone in skin on chicken.... parts are good- i grill split chicken breasts all summer long ....slather with bbq sauce they are perfect for one serving
Yes I pay around that amount and they are different sizes. I freeze them by 2's paired up with a similar size.
I'm not sure my rubbery is the same kind everyone else here is talking about. The worst ones aren't dry, but they crunch when you chew and squeak on your teeth. Anyone had that happen? It seems to happen more often when I tried slightly undercooking the breasts so that I could heat them up later without overcooking.
My favorite chicken breast recipe is the one on the Hellman's mayonnaise jar. Mix mayo with parmesan cheese and put on top of the chicken breasts. Add a little bread crumbs and bake. Although the recipe calls for the thicker chicken breasts I prefer the thinner ones and I just cut the temperature down and cook them for a little less time. Sometimes I make chicken breasts with salsa on top and then put Mexican cheese on the last few minutes.
But I really don't care for chicken breasts that much. I do find them hard to cook without them becoming dry. I make chicken thighs much more often.
Yes I pay around that amount and they are different sizes. I freeze them by 2's paired up with a similar size.
I'm not sure my rubbery is the same kind everyone else here is talking about. The worst ones aren't dry, but they crunch when you chew and squeak on your teeth. Anyone had that happen? It seems to happen more often when I tried slightly undercooking the breasts so that I could heat them up later without overcooking.
I know exactly what you are describing. It is repulsive, the way the meat feels between your teeth. I've noticed this phenomenon with the really large breasts. The reason I mentioned earlier in this thread that we just had a thread about this very subject that went for pages was that you would hopefully check it out. I wrote a detailed response there and wanted now to link to that post. Not only can I not find my post, I can't find the entire thread - why it was pulled, there's no telling. Maybe your thread will end up on the chopping block soon too.
The way I've dealt with this new phenomenon in cooked chicken is to avoid the really oversized ones. If that's all you can get, then a baking soda bath is in order, it helps to soften the meat. In the post I made in the previous chicken breast thread, I described what breasts looked like back when I was a child in the 80s and now as an adult in 2017. One breast half was a serving size, 4-6 ounces. Now, a single breast half can easily weigh more than a pound, and the thickest part can be around two inches deep. They are nearly the size of a turkey's breast. Not to mention the fat. Previously, the fat was yellowish and external in little patches that could easily be removed. Now, the fat is white and deposited right into the striations of the muscle tissue, something that I only recently (within the last few years) noticed, along with the Sasquatch-sized proportions.
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