I was happy to come across this thread. I am shocked that there is not more talk about this issue. The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. It totally makes you never want to eat chicken again. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). I couldn't eat it. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but well be pausing addl purchases of chicken breasts for the foreseeable future. I wish I could find a brand of organic chicken breasts that are not crunchy. "In inspecting fresh chicken breasts in the package, it would be harder to the touch if the breast had the condition," Tom Super, Senior VP of Communications at the National Chicken Council, told TODAY. It was stringy and tough. Tough dark meat usually is indicative of old bird or a tad under cooked. I buy amish farms brand only now never have a problem. What Makes Chicken Stringy And Chewy? - Stellina Marfa I've been experiencing this issue for a couple of years also. You and me both. Here's a short white paper we put together on it in case of interest: https://www.ciwf.com/media/7429726/declining-nutritional-value-of-factory-farmed-chicken.pdf. They were good about refunding me me not sure they really understood the issue. Why does some chicken have a rubbery texture? I am so glad that my boyfriend and I will not be getting food poisoning! BACK YARD & BEYOND | Kung Pao Wings - Facebook She told TODAY she's seen it affect anywhere between 5-30% of birds. I asked my husband to taste it and he tasted the flowery taste too. My oven is a convection with a built-in thermometer option. What I find is that the chicken has a milky white thick "skin" that is very tough and hard to cut through, and then has the same weird crunch that a lot of you have said. There's something going on in the chicken industry that we don't know about. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. It's possible there's an underlying neurologic issue with the nerves that control the sense of taste or the brain's interpretation of taste, Dr. Kaye says. Thanks for making me laugh, though you are right.it isn't funny anymore. BRAND organic simple truth and now knowing Im not cray and theyre others seeking out a reason hoping my chicken has a hardbody- I guess I mightve found bc its a vegetarian and free runs their homeLands so yes its normal. "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. There's so many interesting questions with this thread (lol). With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". We just moved to the US and this woody chicken is really disgusting. Its not the cooking its the product for sure. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. Really, why does chicken taste like this now? I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. I do like your idea of buying fresh, locally. Maybe their tenders will fare better. So this happened to me with frozen chicken breast that were cooked on the grill. Why Does My Chicken Have A Strange Texture? - Sweetish Hill The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. June 19, 2019. We have mostly stopped eating chicken as a result . Guys! What a world we our creating for ourselves! I don't know what to do. Maybe we all need to go back to our local farmers if there are still any independent and still in business. I'm here in TX, just had the same I'm-definitely-sure-it's-not-raw-p-but-the-texture's-raw-and-rubbery-and-fatty experience with skin-on leg quarters. The owner said they were having problems with their suppliers and quality of chicken trouble and assured me that all chicken had temperature gauges in them and were done. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. IM SICK OF STRINGY WATERED CHICKEN!!!! My friends and I ate at an exclusive place in Florida. It's almost as if it's a tire rubber texture in my mouth. I'm in the UK and have come across this problem about four times now in the last four or five months. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. This brand of Chicken is used in many major restaurants in the US. Its a genetic issue with the mass producers, i.e. I came across this a few times, and it's gross. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. We have been experiencing the same things since November. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. This applies even if your chicken is organic.
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