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I've switched to chicken thighs for cooking at home. Higher fat content makes for more forgiving cooking. But chicken breast has/had a great protein/dollar/fl
by testfoobar 4y ago
I've switched to chicken thighs for cooking at home. Higher fat content makes for more forgiving cooking.
But chicken breast has/had a great protein/dollar/flexibility profile. Unfortunately, the number of woody chicken breasts that I find now in a pack of chicken is off-putting. Doesn't matter whether it is organic chicken or other brands. I've heard that local farmer's market heritage chickens don't suffer from this - I haven't tried any of those yet.
- hammock 4y agoYeah obviously the heritage chicken is way more money. I tend to look hard for the smallest breasts at the grocery, the big ones are always the worst. Smaller is better in general when it comes to food. Asparagus, potatoes, lobsters, lamb, veal etc. More flavor
- testfoobar 4y agoFor years, my goto strategy at Costco has been to buy the smallest package of raw chicken breasts. This strategy has begun to fail me recently - as even smaller breasts are beginning to suffer from issues found in larger chicken breasts. I've canvassed my local stores including Whole Foods and independent markets that buy chicken from regional suppliers. No one has a source of chicken free of woody breast. It is an industry wide problem having emerged from an ever growing need to supply chicken.