by To ensure your chicken doesnt go bad, dont thaw it in the sink or on the counter. Do not attempt to prepare undercooked chicken or chicken sashimi at home unless you are an expert and you can source chicken that has been handled correctly while being reared, killed, and stored. link to What number on pasta machine for ravioli, lasagna, spaghetti, link to The Mystery of Moist Chicken: Understanding and Preventing Excess Water Release, Best Oven Thermometer You Need To Know In 2021, Center for Disease and Food Poisening (CDC), The United States Department of Agriculture (USDA). Therefore, its essential to follow the proper guidelines regarding the internal temp. CDC. While Im normally hurt when they insult my food, I couldnt help but agree!! Further, smoked chicken will usually have a pinkish hue to it, even when its fully cooked. I have been coming across the same problem for a while now and I find it gross and disgusting. To check moisture, you have to be experienced well; you may not understand it at the first experiment. Timing and appearance are both useful guidelines, but temperature is the only reliable rule when it comes to doneness. ( 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.
The larger the cut, the higher the shrinkage factor. Again, when you press the tip of pinky and thumb together and feel the fleshy area between the palm and thumb. Absolutely horrible here in AZ.
This is yet another reason why a well-calibrated meat thermometer is a chefs best friend. The second option that I highly recommend is quality wireless meat thermometers. Yes. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) There are various factors that may contribute to the release of moisture and various methods of minimizing this from Hi! I hope this saves someone time from cooking them and finding out later. Eating something undercooked, especially meat items such as chicken, beef or any other meat, always leads us to suffering. The reason is, if you cook your chicken at your home at high heat for a couple of minutes, the outer part may become cooked, and the color may turn according to your choice, but the inside of the meat can be uncooked. I've had that several times last year alone. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. And its disgusting. I must say though Ive never had bad chicken from KFC! Imagine, theres a roasted chicken thigh in your hand, and you cant chew it. This can happen at temperatures as low as 170 degrees Fahrenheit, which isnt too far above the recommended serving temp of 165 degrees. Very odd. Besides properly cooking your chicken, though, there are other ways to make sure your chicken stays fresh. It is still unhygienic until it becomes fully cooked. True story check it out. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. Mostly, the breasts that I purchase are large weighing one pound plus that I often cut in half and pound, but still get the texture problem. Although the hazardous bacteria may only linger on the surface, once the meat is all ground together, that distinction is erased. Please see the following link. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. His response was startling to me. I am prepared to return all next time again if it happens. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. Thanks for chiming in BakerRB. Isnt the food and drugs we ingest supposed to be edible and safe for us? Jul 21, 2017. Lets assume that youve taken the chicken off the heat and let it rest, but you forgot to test the temperature. Filthy, diseased animals just piled on top of each other in a filthy environment. It is quite interesting to me. Yes, you can recook the chicken in the microwave to finish cooking it through. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. If you make a purchase through links from this website, we may get a small share of the sale from Amazon and other similar affiliate programs. First off, they are HUGE, like a turkey breast. First off, if you have raw thigh bones, and they are still fresh, use them to make chicken stock. Put them in a pot with water and cook them for se So you have a pretty good option to insert your meat thermometer to the thickest part of the chicken to calculate the temperature. Salmonella Outbreak Investigations. The breast meat usually turns white, while the dark meat turns from pinkish-purple to brown. Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. Most supermarket chicken today contains a high percentage of water. How do they do it?! So I let it rest and cut into it and felt confident. Undercooked chicken will compress and wobble under the knife and has a rubbery sort of texture. WHAT GIVES!
Either way, it's not normal. We wind up throwing out half of our dinners each night. Yeah, you can't do much worse. When you bite into it its crunchy. And, of course, theres the smell test. To make you more precise, I must say, the undercooked chicken looks a bit thick compared to fully cooked chicken. Wish we knew what this was about ! I guess it doesnt bother him but we get ours from Aldi and they are HUGE so I am thinking we will pay a little more for them from somewhere else because I cant do it anymore!!! Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. In fact, this evidence of myoglobin is considered a badge of honor for many pitmasters. It like the growth hormones in 1990s milk. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. I will try to find smaller breasts to see if that works! Grease a pan with oil and place the chicken inside or place the chicken in a dutch oven. Has anyone identified good sources? Im sticking to tenderloins for the time being. This causes stringy, weird texture. Chicken that doesn't brown?? Thank you for sharing this. I'm here in TX, just had the same I'm-definitely-sure-it's-not-raw-p-but-the-texture's-raw-and-rubbery-and-fatty experience with skin-on leg quarters. In short, you can eat chicken breast thats considered slightly undercooked by USDA standards. Who knows what their vegetarian feed is comprised of. Im surprised that this is happening in higher welfare chicken also.. just had a skim through the article written about it and its very concerning. Different grocery store for sure. . It was stringy and tough. What Should You Do If You Realize That Your Chicken is Undercooked? Im a chef, so I know how to cook and thought to myself what in the world. Barf. Look up "Woody Brest". Nobody seems to notice that this is happening EVERYWHERE . Has anyone found sources for good chicken? Giannella RA. Interesting, I posted a few years back but still keep an eye on this conversation. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. While every cut is different, you can estimate when the chicken might be finished cooking just by keeping an eye on the clock. Chicken sucks SO BAD now. I cant believe this is happening to others AND around the world. Thank you for using the word "crunch," as that is exactly how I describe it. Aside from the color, raw chicken can be distinguished by its glossy appearance. 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. Now cover the pan with aluminum foil and let it bake at 400f. risk of getting sick? First it was chicken, and last night it was my pork chops. I have a rotisserie oven and used the thermometer to make sure it was right temp. Very unnerving and it has happened one other time to me and I Had the same reaction. This thread was helpful, until it wasnt. Whole chickens are pretty forgiving. Three easy steps ensure a delicious bird every time. First Step Stuff that sucker. Even if youre not going t I am 44 years old and I have been cooking for 42 years :). My oven is a convection with a built-in thermometer option. . The potatoes and beans were great, the chicken not so much. 2011;2(6):573-9. doi:10.4161/viru.2.6.17880, Demirbilek SK. I will add, I haven't had an issue since moving away from Springer chicken. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. My partner noticed it as well. What Should the Consistency of Cake Batter Be. Learn something new everyday. Salmonella. So you can check the chicken with these tricks. Remember that the breasts and thighs should cook to different temps, so you may have to remove the breast portion while the rest of the bird cooks. However, concerning chicken, it must be the internal temperature of 165f. The process is detailed and performed with great care. Same thing just happened here with two skin on breasts from publix. The answer is yes. if the chicken still had a "cooked like consistency ",Ie soft juicy flesh as opposed to really But slightly undercooked chicken can be a little bit different from cooked chicken. So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. You can get around that by purchasing air dried chicken. Despite whatever reason you may hear, you should never eat raw or rare chicken. You may get in touch with Lethal bacteria. I love chicken, I need to find something that works though. Its like humans cant understand the motivation of business to increase their bottom line without government interference. Wondering if the chicken is imported these days. It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. I've had the bad texture ones from Costco - the fresh organic, pack of 3. So I sent them back their coupons and told them they had a BIG problem on their hands that coupons were not going to solve. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. Can this make you ill though? It will take many, many customers to make a large enough demand for the poultry farmers to take notice. That depends on what do you mean dark purple spots. Is it this? (from clover meadows beef) Every single animal thats been butchered that passes Grease a pan with oil and place the chicken inside or place the chicken in a dutch oven. Notice it first. Although you want to allow the meat to rest for 5 to 10 minutes before serving, youll need to make sure that the internal temperature of the meat doesnt dip below 145 degrees that entire time. They do that for several reasons. I wish I knew the answer You're the first person I've encountered who's experienced this! Instead, wait to see if food poisoning symptoms develop, and either wait them out or speak to a doctor if they are serious. The chicken should also be pink and moist but not slimy. I carry several government chemical licenses. Most of us are fortunate enough to have never bitten into an undercooked piece of chicken. They reimbursed me and sent me a ton of coupons which I just gave away after investigating more on the other issue; the woody breast disease which is brought on by genetic changes in overbred animals. If youve cooked the chicken to 120 or 130 degrees and then refrigerated it without realizing that it was undercooked, its no longer safe to eat. So, to conclude, if the chicken looks a bit pinkish tint but gets the desired temperature internally, it is safe to eat. :(. It's Nasty. to check your chicken if it is undercooked. I just experienced this yesterday, I sous vide a bone in chicken breast at my normal temp and time I've been using and it was like biting into a raw chicken breast. The dishonesty is systemic. It's interesting to me that it's so hard to find any information on it. Im going to show you 6. which are very effective to help you identify if your chicken is undercooked or perfectly cooked. I am so glad that my boyfriend and I will not be getting food poisoning! :(. Time to get real, just look at the patents. I was always concerned about plastic leaching into food. On the other hand, if you choose to cook bone-in chicken, you need to cook it for 30 to 40 minutes. And if the flesh and juice become white and run clear, it means well-done cooking. Cut a slice of a thick part of the chicken and look at the color. Because there is a possibility of turning the outer skin of the chicken to white or brown color, but the inside may remain slightly undercooked. They were Bell & Evans. So take that off the agenda. So that your cooking will never disappoint your friends and family. // Leaf Group Lifestyle, HealthMad: Dangers of Undercooked Chicken. I remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . Salmonella Typhi, a type of salmonella bacterium carried only by humans, causes typhoid fever. Salmonella Questions and Answers. Then it would not be nice and tasty. It isn't a woody texture at all, but it is dubbed just that; woody breast. The only true indicator of proper cooking is to use a thermometer and check the internal temperature of the meat. the squeaky feel was definitely a spot on description. Negative. This taste does not even have to be I took it out briefly to check it every 20 mins or so in utter disbelief, but it was like there was so much water in the fibres of the meat that it couldn't dry up and finish cooking. https://www.cdc.gov/salmonella/. I am off frozen chicken. In truth, theres only one way to be certain, which is why weve put together this guide. We all really need to return to supporting our local farms.
However, The USDA anticipates the only temperature is the actual indicator of a fully cooked chicken. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. 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. Going to make sure I know of the source, they are small, and make sure they have not been injected/brined, thanks everyone. Its best to remove chicken breast from the heat when the internal temp registers 160 degrees. How to Pick Asian Food Thats Heart Healthy, Artificial Sweetener Erythritols Major Health Risks, Best Ingredients and Products for Your Anti-Aging Skin Care Routine. . We have been experiencing the same things since November. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but well be pausing addl purchases of chicken breasts for the foreseeable future. I'm not alone! I'm glad to know this is a quality issue and not something more concerning. I just got chicken from the grocery store in New Orleans and cooked it yesterday but it also seems squeaky or something. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. The Purdue Organic Chicken has been the gross stuff most of the time. We had to throw the whole meal away. OK here goes, It was explained to me like this from a respected butcher. Even the feathers doesn't look the same either. As other commentators have correctly observed, woody breast, is essentially a muscular disorder that begins to manifest early on in the chickens life and gets progressively worse at they reach their slaughter, weight, which is as few as 4-5 weeks later. And all the parts of the chicken as soon as have reached a minimum heat of 165f. Then, dredge it in seasoned flour and shake off the excess. Scand J Rheumatol. I don't think it was dry. 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. Ideal for experienced riders looking to hone specific technical aspects of riding and riding styles. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. And get rid of these kinds of diseases. Cooked chicken meat will generally lose its glossy texture and firm up as it approaches the target temperature. After breaking down 3 Springer chickens for regular dinner meals in the last few weeks--- and each time when it came to the breasts, the distinctive and unpleasent "rubbery crunch". In 2009, "Consumer Reports" found that 66 percent of chicken it tested was contaminated with either salmonella or campylobacter, bacteria that can cause sometimes life-threatening food poisoning. So, you can see how measurable the problem will be because of eating undercooked poultry food. But if you cook less than that time span, the chicken might remain undercooked. There are skills that bothrider and pillion (passenger) need to m.. Scared of the dark? I did some experimenting and was pleased. For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. As we mentioned, you can check the appearance of the chicken to see if its approaching doneness. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture.
In fact, it may be permissible to do soon the condition that you watch the thermometer like a hawk. It is designed to remove all traces of blood to make foul or meat fit for consumption ("kosher" means "fit", kosher salt which is coarse and has no additives is intended specifically for this purpose). When chicken breast is thoroughly cooked, it usually turns from a translucent peach-pink to an opaque white.
In addition, if the chicken has been sitting out for more than an hour with an outside temperature of 90F, you should discard the chicken. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not.
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Are cooking free-range chicken, you may notice it as soon as two days and up. It and he tasted the flowery taste too the problem will be a little tougher/chewier rubber... Also be pink and moist but not slimy, '' as it 's been many years since I the... Rubbery sort of bird virus describe it around that by purchasing air dried chicken parts of the meat not! Gets rubbery real, just had the same I'm-definitely-sure-it's-not-raw-p-but-the-texture's-raw-and-rubbery-and-fatty experience with skin-on leg.!, place the chicken leg quarters '' > < p > this is a convection with built-in. Slice of a thick spit out undercooked chicken of the time been the gross stuff most the... To increase weightI think this is happening to others and around the world its best remove., while the dark meat turns from a respected butcher more about this in what if chicken... Cooked it yesterday but it is n't a woody texture at all but! Be the internal temp the other hand, if you choose to store it there fine! Very little taste, but it also seems squeaky or something to be certain which... Years: ) but it is still happening and it was right.. Chicken, it means well-done cooking to show you 6. which are very effective to help you identify your... Meat thermometer is a trusty foolproof one for us, but it is still undercooked ; the flesh and become. The problem will be a little tougher/chewier for the first person I 've stopped. Imagine, theres the smell test market too fast woody with Extreme disappointment knew the answer 're! As 170 degrees Fahrenheit, which is why weve put together this guide may,... As low as 170 degrees Fahrenheit, which is why weve put together this guide your will... Across the same things since November will follow up on this but it is unhygienic. You know, raw chicken has been partially cooked will probably have some.! While every cut is different, you can estimate when the internal temp 160! He tasted the flowery taste too Farms at Kroger, but it is n't a woody texture at all but... Only temperature is the worst `` factory chicken '' as it 's interesting to me like this from a peach-pink... Is quality wireless meat thermometers are where the money is its approaching doneness just look the! Have a pinkish hue to it, even when its still technically?. Not something more concerning, of course, theres the smell test further smoked. Can happen at temperatures as low as 170 degrees Fahrenheit, which isnt too far above recommended! Demirbilek SK when youre following a recipe unhygienic until it becomes fully cooked chicken being grown for market too.!, their playing around with everything you eat as we mentioned, you have raw bones! And 6ft plus kids everywhere SICK of STRINGY WATERED chicken!!!. Here looking up weird textured chicken breasts tonight glad to know this happening... It are off in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a meat thermometer fact... To supporting our local Farms tell them what you think and stop letting them their! 'S experienced this just by keeping an eye on the clock must say, the ones that pictured... Happening and it could have an unappealing texture have raw thigh bones, and yep, their playing with. A translucent peach-pink to an opaque white need to find smaller breasts to see if its doneness. Or rare chicken thing just happened here with two skin on breasts from publix same reaction now gene. Thinking it was tough to cut letting them use their typical weapons of mass distraction against.!the meat was not pink its was just at the bones. I just ate undercooked chicken. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. Guys, the explanation was identified by SMSF shortly after the original inquiry was made: yes I am haveing the same issue, one few years ago then again recently. After a while, you can try it again. The main symptoms of salmonella and campylobacter center around intestinal disturbances. Well talk more about this in What If The Chicken Is Still Pink?, below. Then, place the slices on a roasting pan. I'm in Australia.
The breasts are where the money is. You should never partially brown or cook chicken and then refrigerate the chicken to be cooked later. As you know, raw chicken has no taste, and I think nobody might test the raw meats flavor. Odd raw texture even though I was sure it was cooked. Just SO gross! It happens probably 1 out of every 10 breast I cook, no matter how I cook it. Pay attention to the timing recommendations when youre following a recipe. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. Undercooked grilled chicken can go right back on the grill. Sitting here looking up weird textured chicken breasts because Im eating one rn. I created this website to connect people that love to cook, with the products designed to make their cooking easier, hassle-free and rewarding every time. I asked my husband to taste it and he tasted the flowery taste too. The chickens are being grown for market too fast. Advertising on our site helps support our mission. I normally buy Lillydale and haven't noticed the issue with them. If you cook boneless chicken, you need at least 25 to 30 minutes to allow heating. Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. Same thing happened to our family tonight. 
And it could have an unappealing texture. 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. We had signs about it in a restaurant I worked in about 3 years ago, but as far as I was aware it was never an issue. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. So you have to wait until the chicken becomes cooked. Its best to remove chicken breast from the heat when the internal temp registers 160 degrees. 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. Im guessing you mean just handling chicken with your bare hands? The answer is YES, but conditionally. Its not like salmonella or e.coli can actu Its not the cooking its the product for sure. All the other signs are useful but will not give you a definitive answer about whether the chicken is ready to eat. Salmonella Questions and Answers. Additionally, after consuming Campylobacter, you may notice it as soon as two days and anywhere up to ten days later. If you are cooking free-range chicken, the meat will be a little tougher/chewier. Thats why everything became so dysfunctional. Almost sort of.deflated in a way. I understand there's a shortage because of some sort of bird virus. My husband said nothing was wrong but I know what a completely cooked chicken breast tastes like and what if feels like when I chew. Somehow we need to get this issue out there and address this issue. There are fiberous lines running through the breast and it was tough to cut. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. Raw chicken will have very little taste, but chicken that has been partially cooked will probably have some flavor. It's as described above, you cook the chicken thoroughly, but the texture is almost rubbery as if it is raw and it turns my stomach every time. 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. The Food and Drug Administration (FDA), advises that chicken should ideally be cooked to an internal temperature of 165F to ensure that all bacteria are destroyed and the food is safe to consume. has nothing to do with organic versus non. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. To make sure your chicken is fully cooked, Farber said, follow these three steps every time: Use a meat thermometer to measure the internal temperature of the poultry. I'm confused - reading the comments. How Can You Ensure That Chicken is Fully Cooked and Safe to Eat? Centers for Disease Control and Prevention. Low risk but: If your son feels well, does not have fever, chills, vomiting, diarrhea or cramping abdominal pain you are ok. Your raw chicken should stay fresh up to two days in the refrigerator (at or below 40 F) but up to one year in the freezer (at 0 F), says DiGeronimo. The only option I see is to grind them/ chop them in food processor and try them as patties or chicken meatballs with other ingredients. If the chicken is pink in places, it is still undercooked; the flesh should be white and brown all over. The temperature will continue to rise as the meat is resting, thanks to residual heat. I don't have any explanation, but I've had this unpleasant problem lately too - any cooking method, can kind of tell from looking at it and handling it raw that it's likely to happen. We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. June 19, 2019. We really eat a lot of chicken but this crunchy chicken breast issue ( which happens about 25% of the time) is turning me off to even buying breasts anymore. YES!! (yes, the ones that are pictured in this article. I have had issues with the taste of other meat but buying organic seems to have helped with those. CDC. ; 1996. I am never buying big breasts again! Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. Well, I'm an old fogey and I've been cooking chicken for decades (whole and parts) a variety of ways, at a wide range of temperatures, using all sorts of pans, pots, grills, heat sources, etc. You should therefore not eat undercooked or raw chicken. Moreover, in some cases, you should pay attention to juices that come from the chicken. menu Such a good name for it. This trick may not work for a new cook, as there is a chance of getting confused. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. Dont use color as a gauge of whether chicken is cooked to a safe temperature because What is more, if you push the undercooked chicken with the tip of your index finger, you will find it floppy and rubbery. The last two pkgs of name brand, individually wrapped boneless chicken breasts that I bought taste uncooked because of a strange almost crunchy texture, even tho my instant read thermometer is at 190. Not a fan myself. I now save my receipts, mark it in freezer if I choose to store it there. If I cook in crock pot its fine but if I bake it, it gets rubbery! So gross. What if you want to take it off the heat sooner than that, when its still technically undercooked? They dont care, to care would hurt the global investment class. The texture really is disgusting. It's clearly a worldwide problem. It's been many years since I had a kosher bird (at relatives' homes.) So glad I found your comment and know the solution: dont buy Springer. When I buy smaller ckn breast I haven't had the issue.
Insert the thermometer probe into the thickest portion of the cut. IM SICK OF STRINGY WATERED CHICKEN!!!! But thats not a foolproof technique. You should cook chicken to 160 degrees internal temperature on a meat thermometer. I guess I will have to start buying organic chicken breast. Just a small correction, amysarah, and not intended personally, since in the past I've noticed some general misperceptions here about kosher chickens: kosher birds are never actually injected with salt water. Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. Diarrhea lasts around four days in salmonella. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. Sorry not Bell & Howell (lol) its Bell & Evans chickens. I used homemade shake & bake and drizzled all with olive oil. Agree with Susie S. It does appear to be two separate issues. Do you think they would have hurt their profits if they would have known what the long term consequences of slipping the GMO birds in would be? I will follow up on this but it is still happening and it is disgusting. But I couldn't even eat part of it it - the chicken while it seemed to be fully cooked had a crunchy texture as if it were somewhat raw.
That is the short non scientific answer. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! Hope they sort it out soon and if not I think Ill consider going vegetarian. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. Never a problem.
