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Thread Number: 80487
/ Tag: Recipes, Cooking Accessories
Stupid big chicken |
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Post# 1044544 9/11/2019 at 16:33 (1,687 days old) by cuffs054  (MONTICELLO, GA) |
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Bought two chicken breast halves today. Together they weighed in at 3.22 pounds. That's unbelievable. The whole chicken must have been as big as a turkey. | ||
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| Post# 1044545 , Reply# 1 9/11/2019 at 17:01 (1,687 days old) by Maytagbear (N.E. Ohio) | ||
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I (mentally!) --(not out loud, unless I know my companion well) call chicken breast halves like those "Dollys" or "Partons." Love and laughter! Lawrence/Maytagbear | ||
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Post# 1044546 , Reply# 2 9/11/2019 at 17:02 (1,687 days old) by ea56 (Cotati, Calif.) |
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Tom,
I know what you mean! What are they feeding these chickens? And IMO these huge chicken breasts don’t taste as good either. But what are ya gonna do? This is pretty much the way they all are now.
Also, I like to roast chicken breasts with the skin and bones intact, they have much better flavor. But where I live, the only place I can find bone in/skin on chicken breasts is at a high end market for $5.99 to $7.99 lb., depending upon whether they are on special, and thats just too damn much as far as I’m concerned for chicken breasts. Eddie | ||
| Post# 1044552 , Reply# 3 9/11/2019 at 17:37 (1,687 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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| Post# 1044568 , Reply# 4 9/11/2019 at 19:12 (1,687 days old) by sfh074 ( ) | ||
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getting bigger ... and bigger!
View Full Size
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Post# 1044570 , Reply# 5 9/11/2019 at 19:22 (1,687 days old) by CircleW (NE Cincinnati OH area) |
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What brand of chicken did you buy? My cousin Shane raises for Sanderson Farms, which is a popular brand in the South. His farm is near Seminary, MS. | ||
| Post# 1044573 , Reply# 6 9/11/2019 at 19:57 (1,687 days old) by IowaBear (Cedar Rapids, IA) | ||
 Boneless, skinless chicken breasts are regularly on sale around here (fresh from the meat case or pre-packed frozen) for $1.69 a pound and sometimes even less. I stocked up on fresh ones (for my freezer) last month for $1.49 a pound.
Eggs are almost always on sale for less than a $1 a dozen.
Almost scary how cheap it is.
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| Post# 1044593 , Reply# 7 9/11/2019 at 22:03 (1,687 days old) by norgeway (mocksville n c ) | ||
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We have a few Butcher shops who still have honest to goodness frying chickens 2 1/2 to 3 pounds You cAN NOT fry a chicken any bigger | ||
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Post# 1044614 , Reply# 8 9/12/2019 at 07:36 (1,687 days old) by Frigilux (The Minnesota Prairie) |
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Why is that, Hans? Meat too tough/stringy? Pieces too large to fry evenly without burning?
IowaBear: After eggs and, to a degree, chicken, followed beef into the pricing stratosphere a few years back, I've noticed a huge price drop in rural southwest Minnesota, as well. Eggs were on sale for $.44 a couple of weeks ago, then $.88 soon after. Chicken prices are remaining consistently low, too. My freezer is stocked to the gills. And yes; the breast halves are enormous! Can easily cut one into thirds and still be generously portioned. Personally, I'm a thigh man. This is the way I like to bake chicken parts--the meat is well-seasoned both from underneath and on top. I usually use bone-in chicken thighs, but it works for legs and breasts, too. BAKED CHICKEN Adjust oven rack to middle position; preheat to 300 degrees. Line a rimmed baking sheet with foil. Sprinkle to taste on bare foil: Salt, pepper, garlic powder, dried oregano, thyme, rosemary and chopped dried onion. Place chicken thighs on pan skin side up. Season tops of chicken with same ingredients as above. Bake thighs about 1 hour and 20 minutes. If also cooking breasts, remove them as soon as they reach an internal temp of about 165 degrees or they'll dry out. | ||
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Post# 1044617 , Reply# 9 9/12/2019 at 08:32 (1,687 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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$1.69 is extreme cheap for chicken, it means that the living circumstances must have been very bad for those chickens. We call it "plofkip" in Dutch, which translates to explosion chicken. Reply #4 shows perfectly why that is. If you buy that kind of chicken, you are buying more an industrial product than a piece of meat.
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| Post# 1044619 , Reply# 10 9/12/2019 at 08:43 (1,687 days old) by Iheartmaytag (Wichita, Kansas) | ||
Dolly Breast That's funny, I said the same thing when I was buying chicken breast at Sam's recently. I actually split the breast into halves and they were still larger than a portion for each of us.
When I make homemade chicken and noodles. I often buy a 5lb bag of legs and thighs, and then throw in a dolly for the white meat. Still cheaper than buying the whole chicken. | ||
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Post# 1044628 , Reply# 13 9/12/2019 at 10:25 (1,687 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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GMO Foods
No one has ever been harmed by eating GMO foods, nearly every thing we eat whether plant based or animal has been modified over the past 100+ years from what was found before man was on earth.
Yes there are ligitment concerns about some GMO growing procedures but eating the foods produced are entirely safe. John L. | ||
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Post# 1044631 , Reply# 14 9/12/2019 at 10:56 (1,687 days old) by ea56 (Cotati, Calif.) |
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The best work arounds I’ve found for these gargantuan chicken breasts is to pound them within an inch of their lives before cooking, usually I broil them with Kraft Brown Sugar BBQ sauce or marinate in Teriaki, and they are good that way. But frying them is a crap shoot, even after the pounding. They are apt to be stringy/tough.
I also often will nuke them, then cut them up into cubes when cooled for use in casseroles, tacos, chicken salad/sandwiches, chicken pot pie, chicken soup. I found a way to get pretty good texture by nuking them. After pounding the breast in a zip lock bag to avoid a big mess, I pierce both sides well with a cooking/carving fork, sprinkle seasoned salt on both sides, place them in a pyrex pie plate and cover. For two breasts I nuke them at 50% power for 15 mins, then check the temp., you want 165F, if not done nuke for another few mins at 50% power. Let them cool then cut or tear into the desired size pieces. Last week I cooked two large breasts this way and ended up with enough to make a dozen chicken tacos and two days later two nice chicken salad sandwiches, so we ate dinner for 3 days on two breasts, a good bargain. Eddie | ||
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Post# 1044643 , Reply# 16 9/12/2019 at 14:01 (1,687 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land) |
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Chicken breasts by another name... A few years ago a woman I know (who is an excellent cook, btw) was telling me about some delicious recipe she tried and read off the list of ingredients “something something and 2 lbs of chicken boobs and something something...” I did a mental double take then said “wait.... chicken WHAT??” She explained “yeah, you know, chicken boobs... the breasts....” I was laughing SO hard for a couple minutes. I’ve been calling them “chicken boobs” ever since! Kevin | ||
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Post# 1044644 , Reply# 17 9/12/2019 at 14:13 (1,687 days old) by cuffs054 (MONTICELLO, GA) |
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There must still be a source for "normal" size chicken boobs since the pre-fried deli chickens have smaller breasts. | ||
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Post# 1044647 , Reply# 18 9/12/2019 at 14:47 (1,687 days old) by RP2813 (Sannazay) |
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| Post# 1044651 , Reply# 19 9/12/2019 at 15:57 (1,686 days old) by Iheartmaytag (Wichita, Kansas) | ||
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Now if you want small chickens | ||
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Post# 1044653 , Reply# 20 9/12/2019 at 16:57 (1,686 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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When you're buying as much chicken as KFC or Popeyes you can get it however you want it. 30 years ago I had just finished working at KFC corporate HQ for 3 yrs as a mystery shopper...they had field poultry reps visiting the chicken houses and disassembly plants/slaughterhouses. They did not buy chicken on the bone from Perdue because Perdue fed marigold petals for a golden glow to the skin.
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| Post# 1044657 , Reply# 22 9/12/2019 at 17:59 (1,686 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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This post has been removed by the member who posted it. | ||
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Post# 1044667 , Reply# 23 9/12/2019 at 21:08 (1,686 days old) by Frigilux (The Minnesota Prairie) |
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Post# 1044674 , Reply# 24 9/12/2019 at 22:28 (1,686 days old) by DADoES (TX, U.S. of A.) |
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Post# 1044725 , Reply# 25 9/13/2019 at 08:49 (1,686 days old) by Tomturbomatic (Beltsville, MD) |
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"Stupid, Big Chicken"
Just because she has big breasts does not make her stupid. | ||
| Post# 1044764 , Reply# 28 9/13/2019 at 13:38 (1,686 days old) by sfh074 ( ) | ||
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Hans .... Just the way both my grandmother's used to do it. As a kid I'd get in trouble if I got caught messin with the chickens! I can still hear my grandma yellin at me, "Don't be chasing the chickens, you'll stress them out and they won't lay or will end up being tough!" | ||
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Post# 1044769 , Reply# 29 9/13/2019 at 13:49 (1,686 days old) by ea56 (Cotati, Calif.) |
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When my Mom’s family first moved to Oakland, Calif. in 1935 from Kansas, Grandma used to go to a poultry shop downtown that sold live chickens, that she took home in a box. My Aunt Virginia was the oldest girl, and it was her job to wring the chicken’s necks and then cut the head off, drain the blood, draw out the entrails, then pluck the feathers and singe the pin feathers.
And when I was very little, in the early 50’s, my Mom used to buy poultry at a shop on SanPablo Ave. in Richmond, Calif. the sold live birds as well, or you could buy them already killed and drawn, then take them home and pluck the feathers, which is what Mom did when she bought our Thanksgiving turkeys. My brother Joe and I did the plucking. I can remember the sound of the birds in the cages and the smell. You picked out the bird you wanted to buy, and they wrung its neck and cleaned the entrails out while you waited. Eddie | ||
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Post# 1044799 , Reply# 30 9/13/2019 at 18:26 (1,685 days old) by Frigilux (The Minnesota Prairie) |
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I can deal with meat if it comes on a plastic-wrapped styrofoam tray. I’d be vegetarian again in less than one second if I had to do the butchering. I know that’s lame and probably hypocritical, but it’s the truth.
My dad helped someone butcher chickens when I was a tyke and took me along to see the process. I came completely freaking unglued. Even as a little kid I personified animals to a degree and anything with a face was a pet. This post was last edited 09/13/2019 at 19:04 | ||
| Post# 1044807 , Reply# 31 9/13/2019 at 19:24 (1,685 days old) by mark_wpduet (Lexington KY) | ||
Same | ||
| Post# 1044818 , Reply# 32 9/13/2019 at 21:08 (1,685 days old) by perc-o-prince (Southboro, Mass) | ||
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Eddie, "Intact" chicken breasts (bone-in, skin-on) regularly sell here for $1.49 - $1.99, and go on sale regularly for $0.99 - $1.29. Sorry you're having to pay so much more!! Chuck | ||
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Post# 1044830 , Reply# 33 9/13/2019 at 23:20 (1,685 days old) by SudsMaster (SF Bay Area, California) |
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I lament the breeding of chickens specifically for large breasts, because I much prefer the taste and texture of dark meat. I presume the breeding for big boobies is largely because of the misinformed health kick that says since breast meat has less fat, it must be healthier. I couldn't disagree more. IMHO the thigh is the best part of the chicken (or turkey). Rich, flavorful, and usually quite tender, not dry.
Right now a local market has whole Foster Farms chickens for $.77/lb, two to a bag. I'll probably pick up pair this weekend to rotisserie in my patio gas grill (or in the Little George). All I do (after rinsing and drying) is to put some non-salt organic herbal seasoning in the body cavity, mount the bird(s) on the spit, coat them evenly with good quality oil (olive or avocado), and slow rotisserie roast them. Yum! | ||
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Post# 1044862 , Reply# 34 9/14/2019 at 09:37 (1,685 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Reply #33 Hi Rich, I could not agree more, the dark meat has much more flavor and little more fat if you are not eating the skin.
Its kind of a big hoax trying to sell Americans on only eating the WHITE meat and mean while selling all the dark meat overseas to people that are willing to pay top dollar for it, I think the whole white meat is better and dark meat is bad for you even has racial connotations to it.
John L | ||
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Post# 1044882 , Reply# 36 9/14/2019 at 14:40 (1,685 days old) by RP2813 (Sannazay) |
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I overwhelmingly prefer dark meat to white, and after reading the enlightening post above about white meat injections, I have all the more reason not to pursue it. Skinless thighs are about as healthy as I will get with chicken.
The best way I've found to keep white meat moist enough to enjoy is by doing the whole bird on the rotisserie. Whether on my old Roto-Broil or my current vintage GE, the entire chicken roasts and self-bastes to juicy perfection. | ||
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Post# 1044885 , Reply# 37 9/14/2019 at 15:23 (1,685 days old) by Frigilux (The Minnesota Prairie) |
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I use thighs for nearly everything these days, including chicken salad for sandwiches.
The trick with breasts is to get them off heat as soon as they reach 165 degrees. Tent with foil and let sit for 5 minutes so the proteins relax enough to hang on to internal moisture. Juicy and delicious every time. I had a devil of a time getting used to cooking pork loin and chops to only 145 degrees—there’s still some pink in the meat. As with chicken, tent with foil and let chops sit for 5 minutes; larger cuts like loin for 15. Again, nice and juicy. Finally: I read the title of this thread as “Stupid-big chicken”—with emphasis on the word ‘stupid.’ I hear the locals say things like that. It’s “stupid-cold out today” or “I polished the car ‘til it was stupid-shiny.” Don’t know whether or not that’s what Tom (cuffs054) was aiming for. This post was last edited 09/14/2019 at 15:46 | ||
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Post# 1044889 , Reply# 38 9/14/2019 at 18:03 (1,684 days old) by ea56 (Cotati, Calif.) |
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I don’t like dark meat poultry, especially turkey and never have. I prefer white meat poultry, the flavor is milder. I can enjoy a chicken thigh once in a while, like when I make Chicken Cacciatore. But for anything else I prefer chicken breast, its just a matter of flavor and texture. And I really prefer chicken breasts with the skin on at least, better yet on the bone too. It is moister and has more flavor.
Boneless skinless chicken breast have to be cooked carefully with attention to seasoning in order to get the best flavor and texture, especially the humongous chicken breasts of today that sparked this thread in the first place. Eddie This post was last edited 09/14/2019 at 19:33 | ||
| Post# 1044893 , Reply# 40 9/14/2019 at 20:15 (1,684 days old) by norgeway (mocksville n c ) | ||
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A chicken IS the stupidest animal ever created,, Don't believe me, Put something over a chickens head If it cant see light It will lay down and go to sleep It thinks its night Also When you cut their heads off the run around for several minutes Too dumb to know they are dead!!! | ||
| Post# 1044939 , Reply# 42 9/15/2019 at 03:17 (1,684 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Post# 1044988 , Reply# 44 9/15/2019 at 13:50 (1,684 days old) by ea56 (Cotati, Calif.) |
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The Walgreens in our little town, just down the road from us, was built 25 years ago on property that used to be a small chicken ranch. The previous owners left the chicken coops and the chickens. The coops are long gone, but the chickens remain.
The employees’ of Walgreens fed the chickens, and to this day they thrive! There are several varieties of chickens that all roam free in the parking lot, the sidewalk and in the street. Everyone loves these chickens, they have become a trademark of Walgreens. They are beautiful and all healthy. At times there are several dozen just roaming around. Tourists are often seen taking photos, they just can’t believe what they are seeing. commons.m.wikimedia.org/wiki/Fil... Eddie This post was last edited 09/15/2019 at 14:34 | ||
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Post# 1044995 , Reply# 45 9/15/2019 at 15:04 (1,684 days old) by Frigilux (The Minnesota Prairie) |
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Post# 1045010 , Reply# 46 9/15/2019 at 16:43 (1,683 days old) by SudsMaster (SF Bay Area, California) |
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When I was in college, one of my housemates built a chicken coop on the side of the house. Unfortunately he didn't take into account the local raccoon population, and one night one or more raccoons decimated his chickens.
Another time, decades later, I was visiting a member of our car club at their home in the hills. They had built a chicken coop, but said something had killed all their chickens. I took one look and said, "Raccoons".
Hint: chicken wire doesn't keep out raccoons. You have to use something a lot stronger than chicken wire.
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