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Old 04-20-2012, 04:42 PM   #21
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I roast a whole chicken about every two weeks. When I buy breasts separately I have gotten some rather large ones. One could almost feed 3 of us (with sides). I do prefer dark meat like Greg and Addie!
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Old 04-20-2012, 05:17 PM   #22
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If your breast meat is dry, your doing something wrong.
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Old 04-20-2012, 06:01 PM   #23
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I admit I am a breast man myself. Chickens. Yes, i notice the chix breasts have been getting bigger. I used to cook two, one for leftovers, but now I often have part of the first one as a remainder too. More lunch for tomorrow.

I like turkey dark meat better. I guess that means I like longer legs and bigger breasts.

Does anyone remember when you could get packages of cut up chickens and they were " 3 breasted" or " 3 legged" birds? How did they grow 'em like that

Here is an article in the Wall Street Journal published this week, April 16.


Dark Meat Getting a Leg Up On Boring Boneless Breast
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Old 04-20-2012, 06:01 PM   #24
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If your breast meat is dry, your doing something wrong.
IMO breast meat is inherently drier, less juicy, less flavorful than thigh meat. Yes of course you can cook it less and partly remedy that. However I find that it's not uncommon at all for restaurants to over cook chicken, like for example pasta with bite sized chicken pieces. It's gotten to the point where I'm reluctant to order such dishes.
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Old 04-20-2012, 06:24 PM   #25
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I note in the article, Chipotle was cited as buying dark exclusively because of more flavor. (A little surprising, though. Chipotle so grossly overstuffs burritos that one flavor has little chance.) But fajitas are never breasts, always thighs.

I suppose the logical result of this will be chickens who look like Popeye. Scrawny chests and bulbous limbs. At least the free range ones will have a better chance. They're going to be hard to catch.
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Old 04-20-2012, 06:51 PM   #26
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That's a depressing article! The new demand for dark meat is driving the prices up! In order to be really economical, we'll all have to buy whole chickens on sale and deconstruct them at home.
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Old 04-20-2012, 07:31 PM   #27
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if treated right, big breasts can be a wonderful thing, although, i'm a medium to small breast man, myself. chickens and wimmen, respectively.

i love to pound out a huge breast, tenderizing it in that way, then make thick chicken cutlets for chicken parm so that you primarily taste the chicken, not just breading, sauce, and cheese.

even better are halved breasts in a cacciatore or paella. the dryness of the white meat kinda sucks in the sauce or surrounding flavours.

a big rack, or fun bags, cans, hooters, or sweater puppies on chicken isn't such a bad thing. it just takes attention to detail.
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Old 04-20-2012, 08:26 PM   #28
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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!!
I'm so glad I was done eating when I read this post. There would have been eggplant parm all over!

Most of the time the problem with the huge over grown chickens is they are rather tasteless. I prefer a nice free range chicken, tastes so much better. We have a Hutterite community near here who sell their chickens and they are the best. And their turkeys are fantastic!

Thanks for the laugh!
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Old 04-20-2012, 08:32 PM   #29
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I suspect that anybody who has tried free range chicken would know it tastes better than cage chicken. I would buy free range all the time if not for the price, and also depending on the recipe sometimes the sauces and other tastes overwhelm the chicken and the full taste of free range might not be so evident.
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Old 04-20-2012, 08:38 PM   #30
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Does anyone remember when you could get packages of cut up chickens and they were " 3 breasted" or " 3 legged" birds? How did they grow 'em like that?


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