Chicken

obullfish said:
Even some Chick-fil-A samiches have had a weird texture lately.
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Nah, that's just how Chick-fil-A rolls. Mediocre chicken on a bun made of glue. With a poor quality pickle. The texture is probably from overcooking, see the darkness of the breading for more details.




I'm not a fan, 'case you were wondering. :D I just don't see the magic, it's just not good food.


I actually like their fruit cup, because it's pretty hard to mess up some apples and stuff.
 
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You guys are talking fast food places. I'm talking Harris Teeter meat department. Order over the counter and they bag it for you.

I stopped buying Sams club chicken years ago because they were the size of turkey breasts and tasted like ass. Obviously 'roided. We started getting the $1.99/# chicken from HT and it was fine for years. Now, random pieces have a rubbery texture.

We get 3 per bag and one will be Nasty rubbery. All cooked the same for the same time in the same pan.

It has to be growth hormones or some shit. Just wondering if anyone else is seeing the same thing.
 
My wife doesn't shop at that brand label. I can tell you we raised a few flocks here and the difference was highly noticable. 20 birds at a time. Cornish X Rocks. Made 12 lb birds in about 12 weeks. Nothing but plain ol high protein feed. The time, feedbill, and two full days to clean them was a lot of work. I plucked several, then started skinnin.
I bet damn near most all people these days wouldn't touch a chicken after scalding, plucking, and processing by hand.
Lets say it's a very unique odor. Actually more like.........the damn nastiest critter I've ever cleaned.
 
Oh too the point, it's all rubber after really fresh home grown meat.

Older birds from our egg layers bout require what granddad called power boilin. :)
 
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Emmmmmm chicken. Some I raised.
 
WARRIORWELDING said:
My wife doesn't shop at that brand label. I can tell you we raised a few flocks here and the difference was highly noticable. 20 birds at a time. Cornish X Rocks. Made 12 lb birds in about 12 weeks. Nothing but plain ol high protein feed. The time, feedbill, and two full days to clean them was a lot of work. I plucked several, then started skinnin.
I bet damn near most all people these days wouldn't touch a chicken after scalding, plucking, and processing by hand.
Lets say it's a very unique odor. Actually more like.........the damn nastiest critter I've ever cleaned.
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We use to kill em on the farm when I was a kid,the smell is still w me.Try killin and scalding hogs.A friend of mine got the job one time of cleaning out chicken houses after the electric went off and the generator didn't come on during a snow storm.Four houses worth of chickens.It amazed he how fast a chicken will turn to liquid nastiness.
 
mbalbritton said:
You guys are talking fast food places. I'm talking Harris Teeter meat department. Order over the counter and they bag it for you.

I stopped buying Sams club chicken years ago because they were the size of turkey breasts and tasted like ass. Obviously 'roided. We started getting the $1.99/# chicken from HT and it was fine for years. Now, random pieces have a rubbery texture.

We get 3 per bag and one will be Nasty rubbery. All cooked the same for the same time in the same pan.

It has to be growth hormones or some shit. Just wondering if anyone else is seeing the same thing.
Click to expand...
Did you eat the fat end first?
 
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