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Reply to "odd texture in Chicken breasts recently. "
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[quote=Anonymous]Over the past year or two I have noticed it's harder to find good quality (based on texture - not taste) chicken at the grocery store. I have tried purchasing the name brand or organic and it doesn't seem to matter. at first I thought it was a freezer burn issue, but now I am not so sure. I googled it (of course) and it looks like the texture issue might be due to how fast they are fattening up chickens these days. As I said earlier, organic doesn't seem to help. I just got some cage-free chicken breasts and the first time it seemed great. But $10/lb is pricey for chicken. My question is - is there a better price somewhere or is there a way to cook the regular (non-cage free) chicken that will help the texture. Or can I just substitute chicken thighs everywhere since they don't seem to have this issue. **** just to note - it's not an issue with my preparation methods, I am a decent home cook. It's not every breast, just some. ************* [/quote]
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