tough chicken breasts??
04-01-2011, 03:10 PM
#12
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Location: Upstate, SC
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yes!! these are HUGE - I've never seen breasts this big (okay.. that didn't sound quite right) :roll:
Originally Posted by sttchr
I have noticed the same thing and no matter how I cook it, it remains tough and stringy. They are also almost the size of turkey breasts. My husband said they must be old hens they got rid of.
04-01-2011, 06:47 PM
#13
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Location: Lower Michigan
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I always buy the same brand everytime. One time I bought a bag that was so tough, no matter how I fixed them they were awful. I tried boiling to make soup, baking, and frying. It had to be in the way they were processed, because with all the different pieces, from different chickens they shouldn't have all been tough.
04-02-2011, 04:34 AM
#14
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Location: Valrico, Fl
Posts: 99
I did the same thing, always buy Tyson and this time I bought member's mark, and they was tough, so I went back to tyson and can't believe they are as tough as the member's mark, wonder whats up with the chicken, ended up having to use them for chicken jerkey for the pups!!!
04-02-2011, 04:51 AM
#15
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Location: Ashdown, AR
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Originally Posted by kriscraft99
I purchased two big bags of frozen raw skinless, boneless chicken breasts and no matter how I cook them, they are tough.
Has anyone ever had this problem and is there anything I can do to make them not so leathery?
Kris
Has anyone ever had this problem and is there anything I can do to make them not so leathery?
Kris
04-02-2011, 05:53 AM
#16
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Location: Ohio
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I split them down the middle and pound them to soften the fibers. Then I lightly brouwn them in olive oil and bake in the oven. I have been known to place them after browning in the crock pot with some chicken broth and let them cook on low for about three to four hours. Make great sandwiches. Sounds like you have an old laying hen that was allowed to live a long life. My mom used to use the meat tenderizer products they use on red meat on the tough old chickens; letting the tenderizer sit on the chicken breasts over night. Then she made as stew. Hope this helps.
04-02-2011, 06:59 AM
#17
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Join Date: Mar 2011
Location: Castle Rock, Washington State
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Originally Posted by QuiltE
How about the crockpot?
One of my favourites is ...
~~~~~~~~~
Salsa Chicken
~~~~~~~~~
Layer chicken in crock
Top with salsa.
If more chicken next layer of each.
At end, top with grated parmesan, cover with lid til ready to serve.
Variations:
* bake in oven covered with foil
* use antipasto and feta in place of salsa/parmesan
One of my favourites is ...
~~~~~~~~~
Salsa Chicken
~~~~~~~~~
Layer chicken in crock
Top with salsa.
If more chicken next layer of each.
At end, top with grated parmesan, cover with lid til ready to serve.
Variations:
* bake in oven covered with foil
* use antipasto and feta in place of salsa/parmesan
04-02-2011, 10:09 AM
#18
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Join Date: Jul 2008
Location: Keller, TX
Posts: 1,911
Lightly brown them in butter on both sides, then ad a can of cream of mushroom soup and the breasts to the crockpot.
Always tender. If it doesn't work for you, I would take the rest of them and the bag back to the store, they are not useable.
D in TX
Always tender. If it doesn't work for you, I would take the rest of them and the bag back to the store, they are not useable.
D in TX
04-02-2011, 03:10 PM
#19
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Join Date: Jan 2010
Location: Northeast TX
Posts: 272
[quote=QuiltE]
I agree. It is old, either before or after, it was frozen. It is hopeless, I'd say. A market I no longer use would skin the "old" unsold chicken breast and repackage. Impossible to cook or eat!
Originally Posted by kriscraft99
I've never run across chicken like this... It has me so confuzzled :?
From what you would say, I'm thinking this is be this is "old" chicken as in age of the bird. Thus not a lot you can do for it.
Perhaps chop up into small pieces and use it in soup?
From what you would say, I'm thinking this is be this is "old" chicken as in age of the bird. Thus not a lot you can do for it.
Perhaps chop up into small pieces and use it in soup?
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