woody chicken breast hate

these frickers ruin my chicken consumption. i get it purdue, theres woody chicken. store brand, tyson brand, ''local farm'' brand, ive gotten these disgusting frickers in everything, even takeout before.

How do you avoid them?

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  1. 3 weeks ago
    Anonymous

    beat the shit out of them with a tenderizer and marinate them for 48 hours

    • 3 weeks ago
      Anonymous

      don't even need to marinate. just hammer it and turn it into a schnitzel

    • 3 weeks ago
      Anonymous

      don't even need to marinate. just hammer it and turn it into a schnitzel

      Soak them in brine for an hour, it rehydrates the chicken
      If you're really lazy just chuck salt all over the diced meat in its packaging and fill with hot water from the tap. When the water is cold and the salt is dissolved it's good to go.

      None of this works.
      Woody breast does not just mean its not tender.
      I think you guys actually have not encountered this

      • 3 weeks ago
        Anonymous

        I just saw one of those androgynous c**ts like you on tv, are you of those so called influencers. basically useless?

      • 3 weeks ago
        Anonymous

        Find a butcher or meat market that doesn't have woody breasts and then buy 40 pound boxes from them at a time.

        the only way I've found to make them edible is to chop them up relatively small and against the grain and stew the chunks for nearly an hour. Usually curries or paprikash. I also use shitty chicken breasts to make chicken salad in the food processor and then I process it so fine that it's almost chicken meal. The chicken salad is more like chicken pate but it tastes good and chicken dust can't be woody.

      • 3 weeks ago
        Anonymous

        They probably don't even k ow what woody breast is.

        Protip: woody breast is when the breast tissue grows too fast, causing the fibres to compress and die. It's basically scar tissue. The easiest way to avoid it so to buy non-industrial meat from classical poultry breeds

        • 3 weeks ago
          Anonymous

          I didn't know what a woody breast is, now I know.
          I saw something on tv last night, and no I'm not a weirdo, but do hens start looking like roosters because what I saw looked like some weird ass genetic manipulation, not at all natural.

          • 3 weeks ago
            Anonymous

            >because what I saw looked like some weird ass genetic manipulation, not at all natural.
            that's literally every chicken you moron

            • 3 weeks ago
              Anonymous

              Next stop might be soylent green wafers.

      • 3 weeks ago
        Anonymous

        I have no idea what you are talking about.
        The lines in the uncooked one look weird.
        The 'normal' cooked one isn't done and the other one looks a bit dried out.

        Most stuff I use chicken for I want it dried out, like nachos or fried rice. I normally slice it in the pan, steam tortillas over it and make fajitas then use remainder for the other stuff next few days.

  2. 3 weeks ago
    Anonymous

    >woody

    • 3 weeks ago
      Anonymous

      >breast

  3. 3 weeks ago
    Anonymous

    chicken tartare

  4. 3 weeks ago
    Anonymous

    I don't have to deal with this because I prefer chicken legs which taste better and have a better texture

  5. 3 weeks ago
    Anonymous

    I haven't had this a single time since I started buying whole chickens instead of breasts

    • 3 weeks ago
      Anonymous

      Literally how to have the best breasts but homosexuals will whine because "muh bones"
      Black folk, bones make the meat even better when cooking

      • 3 weeks ago
        Anonymous

        You can also just cut them off the bone? It's ridiculously easy and the bones go into stock

    • 3 weeks ago
      Anonymous

      buy whole chickens like a normal person dumbass

      Or just buy smaller chickens, the problem is caused by fast-growth breeds

    • 3 weeks ago
      Anonymous

      Aldi either stopped carrying the cheap whole chicken I buy, or have such a supply shortage currently that they don’t even have the label up on the shelves. I’ve been coping with boneless skinless thighs because I don’t want a piece of shit woody breast.

  6. 3 weeks ago
    Anonymous

    buy whole chickens like a normal person dumbass

  7. 3 weeks ago
    Anonymous

    Reminder that this is a modern genetic defect that can't be detected until after butchering, and the problem is spreading rapidly within slaughter populations.

  8. 3 weeks ago
    Anonymous

    >woody

  9. 3 weeks ago
    Anonymous

    This is so fricked. I started getting this in literally 50% of the breasts I buy no matter the brand. I don't have time to frick around with a whole chicken. I'm trying to eat more lean meats because my cholesterol is fricked. The world is so fricking gay now. Everything is shit.

    • 3 weeks ago
      Anonymous

      get pork tenderloin pilled, bwo
      >very similar calories / weight ratio to chicken breasts
      >can be safely consumed at a lower temperature
      >juicier
      >tastier
      >filters muslims

  10. 3 weeks ago
    Anonymous

    Soak them in brine for an hour, it rehydrates the chicken
    If you're really lazy just chuck salt all over the diced meat in its packaging and fill with hot water from the tap. When the water is cold and the salt is dissolved it's good to go.

  11. 3 weeks ago
    Anonymous

    Maybe try out chicken hearts on skewars as an appesizer, Brasilian way

  12. 3 weeks ago
    Anonymous

    I would-y

  13. 3 weeks ago
    Anonymous

    >woody
    Just wash your chicken with lemon and vinegar water.

  14. 3 weeks ago
    Anonymous

    so what's the exact science behind woody chicken breasts

    • 3 weeks ago
      Anonymous

      The chickens are sick animals who can barely move they eat shit and they weigh too much to even be able to support their own weight

    • 3 weeks ago
      Anonymous

      see

      They probably don't even k ow what woody breast is.

      Protip: woody breast is when the breast tissue grows too fast, causing the fibres to compress and die. It's basically scar tissue. The easiest way to avoid it so to buy non-industrial meat from classical poultry breeds

      and actually read the thread next time.

  15. 3 weeks ago
    Anonymous

    >Cooked
    >not even the trace of a sear on the outside

    • 3 weeks ago
      Anonymous

      You fricking moron you don't deserve those trips.

  16. 3 weeks ago
    Anonymous

    Just buy whole chickens and break them down yourself moron

    • 3 weeks ago
      Anonymous

      In my experience the cheap ass whole chickens still have kind of gnarly breast meat

      • 3 weeks ago
        Anonymous

        So don't buy cheap garbage? Or move to a first world country

        I buy the cheapest shit available in my area and never have this issue.

  17. 3 weeks ago
    Anonymous

    just buy chicken thighs, they taste better anyway.

    • 3 weeks ago
      Anonymous

      this is the answer. with a cast iron sear, delicious.

  18. 3 weeks ago
    Anonymous

    how do you know what a woody tastes like?

  19. 3 weeks ago
    Anonymous

    This sounds more like an expectation problem.
    Could this lead to a new group of recipes specifically made for this kind of chicken?

  20. 3 weeks ago
    Anonymous

    bell evans is the only brand I've found that never has these

    • 3 weeks ago
      Anonymous

      I usually buy chickens from local farmers, but when I buy them at the store I get Bell & Evans. They are always great.

  21. 3 weeks ago
    Anonymous

    cut across the grain into nuggie shapes, batter with egg+tbsp mayo+tbsp flour mixed, coat with 1/4 cup parmesan 1/2 cup bread crumbs mix. bake on wired rack 375 19-23 minutes. i just buy thighs but nuggies are the best use for woody breasts

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