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Reply to "Roasted chicken from crockery stores or Costco bad for you?"
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[quote=Anonymous][quote=Anonymous]It is how they are bred and what they are fed. The brining is unrelated; Purdue came up with the brilliant idea of adding water weight to chicken to make it cost more and then brag to you about doing so as if it wet a feature. Jenny-o ground turkey really takes it to the next level, though. That stuff is impossible to brown. If you put it in a dry pan it releases more water than there is meat.[/quote] And then the turkey meat that's left doesn't dissolve when it's chewed. I still reflexively add it to spaghetti but it's nasty. The chicken used to have natural juices in it that added flavor -- water just doesn't do the trick. "Normal" chicken is now over $20. [/quote]
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