Is anyone else getting tough, chewy chicken these days.
I grill chicken the same way all the time, lately when it comes off the grill it has been tough to say the least. Almost a rubber consistency.

Just threw two breast in the trash after grilling.

Haven't noticed, we don't cook much chicken, even when it's great it's still mediocre compared to some good beef

When I do grill it, I make sure the marinade has vinegar in it, keeps it juicy and tender

Woody breast syndrome.

Yes, we just had this discussion in our house a week or two ago. My theory was that as meat prices have risen older laying hens are worth more as meat than the eggs they produce and are being processed for meat.

I have no facts to back that up, just a WAG on my part.

Woody chicken is absolutely disgusting if that's what you've gotten. Mark already linked to it, it's a huge problem in the chicken industry. I try generally search for smaller breasts as there seems to be speculation that it comes from the way chickens are bred and grown for size these days.

I've gotten woody chicken twice, and I don't ever want to experience it again. It feels like trying to eat chicken that's made up of rubber bands.

I have noticed that for awhile, usually in Chinese food to go.

I know a guy that raises 200K chicks to dinner in less than 6 weeks. They grow too fast and are too woody (and extremely dry). I haven't had great piece of chicken in some time. Guess I'll have to break down and raise my own next year.

Nope. Mine is still tender around here.

We eat a lot of chicken in this house ... and exclusively by chicken from Foster Farms. Always been juicy and tender.

Yep, I bought a rotisserie chicken a couple of days ago that was awful that way, as well as some raw chicken breasts last year that were woody. Disgusting.

I like Sirloin steaks, they've always been a very reasonably priced good quality cut of meat for me. However, I bought one last week and it was tough as a leather boot. I couldn't even chew it enough to eat it, so I just had to toss it out. What a waste money and time. Disgusting.


EDIT to add: I bought a bunch of cut up stew meat today at Costco and I knew it would be tough, chuck roast, so I browned it first and than ran it in the Instant Pot for 20 minutes of pressure cooking. That turned out to be a little too long, the meat was so tender it was falling apart. I think I'll run the next batch through at 15 minutes pressure cooking. I guess I could do the same with chicken breasts and see how they turn out. I think. .
.

quote:

Originally posted by mutedblade:
I know a guy that raises 200K chicks to dinner in less than 6 weeks. They grow too fast and are too woody (and extremely dry).

I raise and butcher 25 Cornish Cross every year. This is and has been the most common meat chicken for decades as they are bred to grow fast. 7ish weeks is just about perfect. My breasts turn out tender and juicy.

I usually do mine sous vide at 145F for 145 minutes (from frozen). Perfect every time.

quote:

Originally posted by Hammer1967:
Is anyone else getting tough, chewy chicken these days.

Ya know when they say it's not me it's you?

SO the answer is NO, if you cook it right.

My wife used to serve me beef that way and I put my foot down and refused to eat any more she cooked.
I did not know back then how to cook and had to learn which I did and now I cook fantastic beef (chicken too).

It is a science and all you have to do is learn.
Temp, time, prep ...etc.

You can do it!

^^^^ While cooking style is important, "woody chicken" is a real thing and is presumed to be genetic. Growth rate is not a factor, but cross breeding and inbreeding to excess for the sole purpose of getting larger breasts, is.

Yes, all the time now

Woody, tough and just weird texture, I bit into a chicken breast around a year ago in a restaurant and it was a breaded fried Nashville hot chicken style sandwich and the meat actually went “crunch” in my teeth…not the breading…the actual chicken meat.

IIRC it’s a sign of chicken raised too fast and with too many hormones.

quote:

Originally posted by smschulz:

quote:

Originally posted by Hammer1967:
Is anyone else getting tough, chewy chicken these days.

Ya know when they say it's not me it's you?

SO the answer is NO, if you cook it right.

My wife used to serve me beef that way and I put my foot down and refused to eat any more she cooked.
I did not know back then how to cook and had to learn which I did and now I cook fantastic beef (chicken too).

It is a science and all you have to do is learn.
Temp, time, prep ...etc.

You can do it!

This is not a prep issue. At least at our house. We as a family of four with two teenage boys who are athletes we eat a metric shit ton of chicken breast prepared in a variety of ways that have been enjoyed for years. In the last month or so we have noticed a marked difference in quality from the the same vendor. Supposed to be hormone free blah blah blah and has always been tender and tasty. Not so much lately.

Have grown to prefer thighs (more flavorful and juicy) to breasts and haven't noticed any decline in quality here.

I have even had a couple of sandwiches from Chic Fil A in recent months that were tough and stringy. As on top of it that CFA runs their ship it cannot be prep.

Here is what I do with chicken breasts. Put them in a gallon size freezer bag, then lay the bag with the breast on a cutting board. I then pound the breast with a rubber mallet skin side up until the size of the breast is about 1-1/2 inches thick. Does not dry out and cooks much faster. Also when grilling I like to use indirect heat. Tender juicy and delicious. I also monitor the meat temperature and pull it at about 153 degrees and then let it rest. The temperature will rise during the rest period.

And like Bald1 says chicken thighs are the beast.

I just bought ten chickens from a local farmer. Did last year as well from the same guy about 20 miles away. Absolutely delicious however you make them and juicy as all get out. My wife made home made chicken soup this winter with one and the broth was next level. Ordered a half pig from him for this fall as well.

Check your local Craigs list or Facebook market place many local farmers will advertise there. Your state ag department also list local farmers who sell their products retail. Get away from the grocery store stuff and you will be much happier. There are many online retailers with local to them grown stuff as well. Plus you are supporting U.S. farmers and ranchers.

quote:

Originally posted by bald1:
Have grown to prefer thighs (more flavorful and juicy) to breasts and haven't noticed any decline in quality here.

Thighs are my preference also. That said, my wife requested breasts last time shopping and I found them to be as bland & dry as ever. She liked them, but they do nothing for me