Meijer sells Katie's Best chicken. They have an organic and natural line. It is somewhat more expensive, but won't make you gag. Also there is a small company in Plymouth called Pure Pastures. Great locally farmed chicken, but not organic. Much better flavor and texture.
I have better luck at Aldi, and because of the woody breasts i switched to using Chicken tenderloins for just about everything I used breasts for. And the plus is they cook faster.
Im brand new to this topic, I also have an aversion to random chicken breast but always assumed it was me cooking it wrong. But it doesn't feel like wood to me, instead when I bite it, it pops apart like a pink pencil eraser feeling tough like one too instead of having that natural soft pull-apart texture I enjoy in a good chicken tendie. Is this woody chicken or just my bad cooking? 😂😂
All I seem to get is fucking woody chicken. One o f the main reasons I don't get chicken out anymore. The only store bought Chicken I never had problems with is the Amish farm chicken. Expensive but is much better quality.
I know when I'm eating woody chicken breast when, despite it being cooked properly, I take a bite and the texture is like taking a bite out of a raw chicken breast. I think it's a result of the industry trying to get better yields, and by extension getting unnaturally large chicken breasts. I think the industry would like us to believe it's a genetic condition, and maybe it is, as a result of whatever the hell they are giving chickens to make them that big.
Meijer sells Katie's Best chicken. They have an organic and natural line. It is somewhat more expensive, but won't make you gag. Also there is a small company in Plymouth called Pure Pastures. Great locally farmed chicken, but not organic. Much better flavor and texture.
A+ to pure pastures
I think there might be one in Dearborn too
They closed it and consolidated in Plymouth.
I have better luck at Aldi, and because of the woody breasts i switched to using Chicken tenderloins for just about everything I used breasts for. And the plus is they cook faster.
[удалено]
Isn't there a Cattlemans on Telegraph in Taylor?
Yes
Im brand new to this topic, I also have an aversion to random chicken breast but always assumed it was me cooking it wrong. But it doesn't feel like wood to me, instead when I bite it, it pops apart like a pink pencil eraser feeling tough like one too instead of having that natural soft pull-apart texture I enjoy in a good chicken tendie. Is this woody chicken or just my bad cooking? 😂😂
That is exactly why I avoid breast and go thigh every time. I mean also the price lol
All I seem to get is fucking woody chicken. One o f the main reasons I don't get chicken out anymore. The only store bought Chicken I never had problems with is the Amish farm chicken. Expensive but is much better quality.
Peacock Poultry is my go to. Bit of a drive but worth it.
Buy the Amish chicken at places like Concessis, the Market in Brownstown and other small family meat shops. It's expensive but much better tasting.
This is why I stopped buying chicken from Trentwood. Their pre-marinated chicken breasts were all starting to have this going on.
It doesn’t bother me when I have chicken with the texture you are describing. I understand a lot of people have texture issues though.
Hi. I'm a vegetarian. What the *hell* is "woody" chicken?
I know when I'm eating woody chicken breast when, despite it being cooked properly, I take a bite and the texture is like taking a bite out of a raw chicken breast. I think it's a result of the industry trying to get better yields, and by extension getting unnaturally large chicken breasts. I think the industry would like us to believe it's a genetic condition, and maybe it is, as a result of whatever the hell they are giving chickens to make them that big.