I will add, I haven't had an issue since moving away from Springer chicken. Its called lobbying folks, line the pockets of the politicians as they look the other way. I will try to find smaller breasts to see if that works! I figured if an hour was good, all day would be better. Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. Makes me wonder if this new weirdly always raw chicken is a result of however they tampered with the chickens to fix the woody breast issue. It is more noticeable in the really large breasts. Yech! I think that is the issue we are all experiencing. Roasters can be more tender than stewing hens. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. I now only buy the tenders and remove the tough tendon. Most of the time, the breast has the typical drier texture. Mix well. Its gross. Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) What does our FDA do with our tax dollars? I cant believe this is happening to others AND around the world. Interestingly one issue seems like an answer to the other. Last night I made pork chops . It like the growth hormones in 1990s milk. Chicken has a weird crunchy texture? : r/AskCulinary - Reddit It was NOT raw but felt raw. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. ( stop giggling ) The farmers are either pumping them full of hormones or super rich foods to get the breasts to grow very large very fast. Its not the cooking its the product for sure. Hope American families wise up, its not like we have French oversight checking farmers animals & crops constantly, because they dont want our unhealthy GMOd crap we factually are trying to slip into their country. Also 425F seems a lot too hot for roasting pieces in the oven. Color. The texture definitely gives off biting into raw chicken vibes! This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. After doing a bit of research into this I found out that many chicken farms are growing their chickens far too fast and it results in their meat hardening like this. This causes a texture that is described as "woody" when cooked. The first half of the piece I ate and it was, regular chicken, the second half past the chicken breast divide into the other half breast, was rubbery and grizzly almost, like raw chicken. Such a good name for it. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I buy amish farms brand only now never have a problem. If you know of a better brand please share. Really strange and sad. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). Well after that I invested in a meat thermometer off Amazon that had great reviews, and just now cooked some chicken and immediately checked the temp and it was reading 190 degrees fahrenheit in MULTIPLE spots. You can get around that by purchasing air dried chicken. In summary, in the chicken manufacturers desire to meeting the growing demand of "white" breast meat, the chickens have been getting larger and larger through feeding techniques. NOTHING ruins a lunch like anticipating that perfect chicken breast only to bite into a texture that is almost indescribable; at first you are certain that it's raw. I have noticed the odd texture for the last decade. no more wal mart. I have only run into this issue with breast meat. It's almost crunchy like, I can't eat it. Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. We used to eat chicken 2 or 3 times a week. Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. No thanks. It's been many years since I had a kosher bird (at relatives' homes.) I switched to organic and don't have this issue anymore. Watch out for all the other meat, too. Same problem year, been noticing a weird texture issue with chicken for years. I know this thread is a tad old. So strange. What is so frustrating is making a nice chicken dish (marsala, francese) for company and not knowing who will get the uneatable piece! Why does chicken sometimes have a weird texture? Eating grisly chicken is just gross. Interesting about the water injection we have the same issue in Japan. Chicken that has gone bad will usually have a sour or sulfur-like smell. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. We all really need to return to supporting our local farms. . About 15 minutes ago I went to cut the "gargantuan" (LOL, someone elses's word used here) breast to grill up for chicken salad and after rinsing it noticed the stringiness, and I could literally pick and pull off srtingy pcs super easy, that type of thing totally creeps me out I had chills all over immediately, eww! They dont care, to care would hurt the global investment class. I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. I'm sure that its not overcooked. If I cook in crock pot its fine but if I bake it, it gets rubbery! Has anyone found sources for good chicken? I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! I was always concerned about plastic leaching into food. It appeared to have a very large grain in the meat. Ive been trying to find out why. Glad Im not the only one! This is a very uninformed nation, and its extremely shameful. its definitely cooked through, but texture is as if its raw. .wrote them several letters and they just sent me coupons . This just happened to me with some 365 chicken breasts from Whole Foods. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! We wind up throwing out half of our dinners each night. :(. It doesn't solve ruining your meal and possibly not eating chicken again but I hope if enough people complain they can take it seriously at the production end. Yeah. Kirkland chicken breasts from Costco have been "woody" apparently as well. But all could be culprits. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. . The Knockout chickens were slipped into the food chain, years ago. I have a rotisserie oven and used the thermometer to make sure it was right temp. Just saying! It is just in boneless breasts that we have had the issue I called the grocery store manager and he said he has had more than a few complaints on in past and the complaints are restarting again. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. This has been happening for months! Ive been buying tenderloins only because of woody breasts but its so expensive. Omg yes! Chicken weird texture : r/foodscience - Reddit I had a chicken sandwich from Wendy's today and the middle was squishy. Same! Why does my chicken have a weird texture? Usually if you see a large piece in a tray you know it's going to be bad. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. I also have had chicken at restaurants and have witnessed this same unpleasant taste. I KNEW that my chicken was safe to eat; temped at 161 when it came out of the oven, even nuked it after cutting and plating because the texture was so convincingly raw! Wonder if restaurants are seeing this as well? I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. Texture Fresh raw chicken has a glossy, somewhat soft. In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. This usually accompanies a nasty taste like how stagnant dish pan water smells. This chicken was a boneless skinless chicken breast. I have had issues with the taste of other meat but buying organic seems to have helped with those. What a world we our creating for ourselves! Had to throw the sandwich out because of the gross factor.

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