I’ll look for them. What grocery store you you find them in? I know you’re in MA. I have access to Stop & Shop and Shaw’s on the Outer Cape.
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The Maya Kaimal store locator says that Stop & Shop, Shaws, and Whole Foods on the Cape carry product. There’s a little arrow next to the store’s address in the locator, which you can click to see which specific product(s) may be stocked at a particular store.
A TJ’s chicken breast last night had the texture characteristics described here. I sous-vided it as usual, 2.5 hours at 145F, and half of it was stringy, tough and rubbery. The other half was as juicy and tender as ever. I think I’ll return the rest of the package.
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I remembered this thread when I ended up with inedible chicken this week.
TJs organic chicken breast (bone-in) poached Cantonese-style the way I have a hundred times before — un-chewable! I thought maybe it was under-cooked, so I took a small piece and cooked it a bit more. Nope, that wasn’t it.
The legs in the same pack were fine.
First encounter, I had no idea what people meant here but it was completely inedible — couldn’t be chewed
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last I researched, , , there was no clear understanding of what caused ‘woody breast’ chicken. it is a known issue, happens and happens and happens . . . apparently they don’t know what causes it, how to prevent it, nor how to detect it. the industry preference seems to be to sell it to you and see if you complain…
the “green” chicken thing is also well known. and it is especially non-tasty…
breeding emphasis on large breasted chickens , , , at some point it fails. the green chicken meat is DEAD tissue. the chicken is so hyper-bred for big breasts, they cannot supply blood to all that meat and it the muscles die. also closely related to the spaghetti meat issue.
search “green chicken meat”
it’ll make you seek out the smallest birds you can find.
I’m still wondering . . . why are all the whole chickens 5 - 8 pounds . . . but the rotisserie chickens are like 3 pounds . . . where are they getting the little chickens?
It is creepy. Like you, I rarely buy breasts. I’ll go BL/SL thighs, but I’ve never experienced this.
I worry more about turkey with this. I like to breast out turkeys and sear/roast them. I expect a certain texture.
