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Old 09-04-2016, 08:32 PM   #11
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Yeah, the last time I went shopping for chicken breasts they were gone from the shelf, so the guy went back to find some more. He brought them out and I asked him if he was sure these were chicken breasts because from the size of them, I thought they were from a small pony.

A lot of those chickens really can't stand up anymore when they're grown. But they're slaughtered when they're pretty young now. We're all eating Frankenchickens.
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Old 09-04-2016, 10:24 PM   #12
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Originally Posted by CakePoet View Post
Well instead of labeling laws, why not pass laws that forbid feeding chicken unnatural feed? We did it in Sweden.
I still get huge breast sometimes due to by mistake grabbing the brine ones. Normal weight for frozen is about 180 grams - 230 grams per breast.
It's not feed that makes the breasts larger; it's selective breeding. White meat is more popular, so breeders developed varieties that grow that way to satisfy demand.
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Old 09-05-2016, 01:16 AM   #13
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Personally, I prefer thigh meat that needs to be cooked longer, and has much more flavor, but breast meat has it's place too.
The best flavorful nuggets of the bird is the two oysters at the back, only the good cook knows about. Shushhh...
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Old 09-05-2016, 03:59 AM   #14
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We have boneless/skinless breasts here frequently because there must be 50 ways to Sunday to fix them. That, and sometimes I can get them as low as $1.49 a pound. Not often, but when I can... I've become vigilant, though, in reading all of the tiny print on the package. Some stores sell it "enhanced with up to 15% sodium solution". Um, you mean salt water, right? So I'm paying $1.49 a pound for salt water? Nope, I no longer buy from that store. The store I now buy chicken from assures me that their chicken is all natural, no antibiotics or growth hormones, and no water or other enhancements. I guess I believe them, or at least hope they're telling the truth. The chicken tastes fine and we've never had a problem, so that's good.


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Originally Posted by Dawgluver View Post
...Or maybe they're going the way of turkey breeding?...
It sounds a lot like that is exactly what has happened over the decades. I found an article that explains about how a larger bird came about. It's an easy read, if you want to find out more: How Did Modern Chickens Get So Damned Big?
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Old 09-05-2016, 05:29 AM   #15
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GotGarlic, it both, you take big breed chicken, feed it fatty food so it grows up quicker and bigger and people get what they want.

Hubby used to work in chicken shed in UK, factory farming, the feed is so greasy it is like balls of fat and my dear friend in USA says it same where he works at the moment.
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Old 09-05-2016, 07:19 AM   #16
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We haven't bought meat from anywhere other than Penn Dutch or Restaurant Depot in a long time, and usually get chicken at PD. The breasts and the thighs both are Dolly Parton'ish, not that she has big thighs, just the comparison. The last time Craig made cupcake chicken he had a lot of trouble getting the thighs to fit in the regular size muffin tins and was thinking about using the bigger muffin tins next time.
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Old 09-05-2016, 11:27 AM   #17
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Quote:
Originally Posted by Kayelle View Post
Personally, I prefer thigh meat that needs to be cooked longer, and has much more flavor, but breast meat has it's place too.
The best flavorful nuggets of the bird is the two oysters at the back, only the good cook knows about. Shushhh...

Darn you Kayelle. Please "DO NOT" let that information out about the oysters.
There are just some things that those who suffer the heat of the kitchen need to keep to ourselves.

I'm also a thigh, drumstick kind of person but the price was right on these Dolly's. I just was amazed at the size of them.

I guess since Boneless/Skinless breasts are the new "healthy" I shouldn't have been surprised.

The market dictates what's available as it should.



And I'm really liking the nugget suggestion by Dawgluver.
That's going to be on the menu soon since I've still got the deep fryer out of mothballs.
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Old 09-05-2016, 12:47 PM   #18
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We've been seeing those extra big breasts too. They seem to be the norm where we shop.
ditto here in Florida. I usually cut them in half horizontally..one feeds the two of us.
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Old 09-05-2016, 12:57 PM   #19
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I rarely cook BS chicken breasts separately as the protein in a dish. Most often it's an ingredient in a stir-fry or other recipe.
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Old 09-05-2016, 01:15 PM   #20
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Originally Posted by Cooking Goddess View Post
I've become vigilant, though, in reading all of the tiny print on the package. Some stores sell it "enhanced with up to 15% sodium solution". Um, you mean salt water, right? So I'm paying $1.49 a pound for salt water? Nope, I no longer buy from that store. The store I now buy chicken from assures me that their chicken is all natural, no antibiotics or growth hormones, and no water or other enhancements. I guess I believe them, or at least hope they're telling the truth. The chicken tastes fine and we've never had a problem, so that's good.
Adding a salt solution is essentially brining, which people often do at home. It provides some insurance against overcooking and drying out the meat.

Also, it's illegal to use hormones in chicken in the United States. Putting on the package that it's hormone-free is just marketing, like advertising GMO-free bottled water

Quote:
Originally Posted by Cooking Goddess View Post
It sounds a lot like that is exactly what has happened over the decades. I found an article that explains about how a larger bird came about. It's an easy read, if you want to find out more: How Did Modern Chickens Get So Damned Big?
I read that one, too. Good info.
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