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Reply to "Why does NYT Cooking love boneless chicken thighs?"
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[quote=Anonymous]The texture and taste of mass market chicken breasts has gotten more and more disgusting in recent years. It grosses me out to cut it raw because it’s so tough against the knife. When I occasionally treat myself to locally-sourced chicken from a butcher shop, it’s like “oh, right, this is how chicken is supposed to taste!” The breasts are not huge, it’s nice and tender and it actually smells and tastes chicken-y when you cook it.[/quote]
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