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Old 07-23-2013, 03:43 PM   #11
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I see that maximus is in Britain. So who knows, maybe having the same issue I was?

I was dutifully buying free range chicken breasts and chickens (at great expense) until I realised that at least half the time they were coming out really tough and chewy. Which makes sense when you think they are getting a lot more exercise than non free-range chickens. I tried all manner of cooking techniques including using foil and poaching. It just didn't make any difference.

So now, I buy corn fed, quality assured chicken with the "Red Tractor" logo (which assures that the care given to the chickens is to at least a certain standard). Not as good (ethically) as free range, but the chicken is a lot more tender!

I don't feel good about it, but I can't justify paying a small fortune for chicken that is horribly tough.

Anyway, just a thought.

(I still only buy free-range eggs.)
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Old 07-23-2013, 03:44 PM   #12
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Have you considered that possibly they sous vided them?
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Old 07-23-2013, 03:52 PM   #13
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Quote:
Originally Posted by terizjean View Post
Have you considered that possibly they sous vided them?

I'd say that has to be a distinct possibility.
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