Breasts

[jennyema]

Chickens and turkeys are bred that way here by the factory farmers. Their breasts are so large that they cant walk properly, if they are allowed to walk at all.

If you buy totally non factory birds, like heirloom or heritage turkeys, you will be very surprised at their proportions.

[4meandthem]

YES! We Americans like big breasts!

[Bolas De Fraile]

Originally Posted by Gravy Queen

Bonio darling I don't need any padding. I love a good stuffing though. Obsessed with it!

So, the chickens are bred to be bigger, not many buy free range then? It can be quite a snobby thing here "oh I ONLY eat free range catholic presbyterian chickens who have been treated well and raised on Cruise Liners".

Nah, I just want a big plump one!!

A castrated Rooster is what you need. My Dad would chop a few every month, this has two benefits.

1 they cock a doodle do like Maria Callas.
2 They grow quickly to the size of small Turkeys.

The down side was for little jimmy our prize cock when Dad put him in with the flock he got rather confused

Queen we British Stuff a lot as you know, in fact that is why we live in Great Britain. The Great in Great Britain was put there because we stuffed all sorts of nation and called them our own. Our ex colonial serfs do not call it stuffing because they dont tend to stuff, the cook the stuffing in a tray and refer to it as dressing. I like stuffing and dressing in no particular order.

[taxlady]

Originally Posted by Bolas De Fraile

A castrated Rooster is what you need. My Dad would chop a few every month, this has two benefits.

1 they cock a doodle do like Maria Callas.
2 They grow quickly to the size of small Turkeys.

The down side was for little jimmy our prize cock when Dad put him in with the flock he got rather confused

Queen we British Stuff a lot as you know, in fact that is why we live in Great Britain. The Great in Great Britain was put there because we stuffed all sorts of nation and called them our own. Our ex colonial serfs do not call it stuffing because they dont tend to stuff, the cook the stuffing in a tray and refer to it as dressing. I like stuffing and dressing in no particular order.

I'm very fond of capon. Not only are they big, they are more juicy and tender than chickens.

Where I live, most people don't know about them, so they get sold as "big chickens". Maybe that is happening in parts of the US too.

[GLC]

The size of many chicken breasts in the U.S. today borders on the freakish. It's a matter of breeding and feeding. A chicken bred to become enormous in the allowed 40 days is not going to be a very flavorful chicken, and while it had been designed to have large muscles, they are not very developed muscles. That has all sorts of results. And, while growth hormones may be out, dosing water with salts increases weight and therefore profit. You can do an awful lot to a chicken for the sake of weight, when you only have to keep the chicken alive for six weeks. Do you not find that these chickens give off annoying amounts of water during cooking? They are big chickens, but not good chickens. There is some hope that the trend toward local products may increase the availability of real chickens.

When you read the legal histories of large chicken producers, like Tyson, it's clear that they are dedicated to working every possible angle to circumvent the spirit of even the corporate-friendly food laws.

[bakechef]

Originally Posted by GLC

Do you not find that these chickens give off annoying amounts of water during cooking?

I found these giant breasts to be really juicy, but when cooking (slow smoking for an hour and then grilling them) they gave off very little water.

[Rocklobster]

Originally Posted by Steve Kroll

whole roasted chicken seems to be something that not many people here in the US do much of anymore. Which is kind of a shame.

You are right. I brought a few chickens, quarterd and did them up on the bbq for a party and some of the people didn't seem to know how to eat them. Some of the teenagers and young adults seemed awkward.(I don't think it was how they were cooked, I got compliments from a few other people) I think most of the chicken people eat now just require a fork or they eat it in between a burger bun...

[Greg Who Cooks]

Originally Posted by GLC

The size of many chicken breasts in the U.S. today borders on the freakish. It's a matter of breeding and feeding. A chicken bred to become enormous in the allowed 40 days is not going to be a very flavorful chicken, and while it had been designed to have large muscles, they are not very developed muscles. That has all sorts of results. And, while growth hormones may be out, dosing water with salts increases weight and therefore profit. You can do an awful lot to a chicken for the sake of weight, when you only have to keep the chicken alive for six weeks. Do you not find that these chickens give off annoying amounts of water during cooking? They are big chickens, but not good chickens. There is some hope that the trend toward local products may increase the availability of real chickens.

When you read the legal histories of large chicken producers, like Tyson, it's clear that they are dedicated to working every possible angle to circumvent the spirit of even the corporate-friendly food laws.

I agree with this and the other comments along the same line. Chicken breast meat is the most expensive chicken cut and the more producers can make the more they profit. They're breeding and feeding them for large breasts, and slaughtering them later to get this result.

IMO breast meat is the least flavorful and driest part of the chicken. Most often I buy thighs or leg quarters, and even when buying skinless boneless I buy thigh meat, not breast meat.

I guess most Americans don't agree with me regarding their favorite chicken meat.

[lyndalou]

These large breasts freak me out, sometimes. I usually cook just one for my husband and me. If I am making chicken parm I cut one in half and pound the 2 pieces to the thinness needed. Works for me.

[Addie]

I am with Greg. I do not like white meat. Chicken or turkey. Dry and no flavor. Give me the chicken of my youth. Two chickens in the oven for Sunday dinner for six folks. Lots of flavor and enough juices to make a reasonable amount of gravy for everyone.

Now don't get me started on skinless parts. YUK!!!