Stupid big chicken

cuffs054 · Sep 11, 2019

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.

maytagbear · Sep 11, 2019

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

ea56 · Sep 11, 2019

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

toploader55 · Sep 11, 2019

Playing with God.

GMO. Yes, they are doing it. Frankenfood.

sfh074 · Sep 11, 2019

getting bigger ...

and bigger!

circlew · Sep 11, 2019

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.

iowabear · Sep 11, 2019

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.

norgeway · Sep 11, 2019

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

frigilux · Sep 12, 2019

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.

foraloysius · Sep 12, 2019

$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.

iheartmaytag · Sep 12, 2019

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.

kate1 · Sep 12, 2019

The living conditions of conventionally farmed chicken is a huge reason I decided to start raising my own small flock for eggs. I don’t raise chickens for meat, yet, but we do slaughter and eat them when they get too old to lay. I don’t buy chicken meat frequently but when I do, I buy whole chickens and try to find the most ethically raised birds I can, though that’s hard since terms like ‘free-range’ or ‘cage-free’ are unregulated and largely meaningless.

mikael3 · Sep 12, 2019

Hans is right. Only young chickens fry up properly. Larger ones (that is, OLDER ones) have a different texture that tastes better after roasting or baking—longer cooking time, I guess, but also, I think, the way the dry heat affects the meat. Even at the same temperature, dry heat is not like boiling lard.

This is a list of the way things used to be sold. The quality of each type is a combination of age and weight.

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Broilers: 6 to 8 weeks old, up to 2½ lb

Fryers: 6 to 8 weeks old, 2½ to 3½ lb

Roasters: 8 months old, 3½ to 5 lb

Stewing Hens: over 10 months old, 5 to 7 lb

Capons: 6 to 8 lb

Cock/Rooster: 10 months, 6 to 8 pounds

The market where I shop still distinguishes between them in this way, except that there are no true broilers or old cocks. Back in the day, it was possible to find itty bitty birds for broiling, but I haven’t seen them in decades. I've never seen a cock in a poultry case, and I can’t even source them from the local farms.

Old hens are for long simmering and nothing else. I’ve had the misfortune, more than once, of being presented with a giant piece of fried or baked hen, and it was inedible. Horrifying, really. One can’t even cut the stuff. The clueless hostesses thought they had found a bargain way to feed a crowd, but they were sorely mistaken. I always feel bad for them, since every single guest, after a few valiant efforts at dissection, leaves the whole, rubbery joint on the plate.

combo52 · Sep 12, 2019

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.

ea56 · Sep 12, 2019

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

vacerator · Sep 12, 2019

Golden rice

is gmo, and helped with the famine in Ethiopia, etc. I believe in scientific research, evaluations, and in medical breakthroughs. It isn't any worse than artificial intellect, or stem cell therapy to save lives. Many don't condone those either. There are things that can be a slippery slope. I don't want my house controlled by smart apps for one. I don't speak for any higher powers, but I think we got the brains to do these things from them. Going to the moon, (which some do not believe has been done), the cure for Polio, etc., etc. Not my place to judge. Namaste'

revvinkevin · Sep 12, 2019

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

cuffs054 · Sep 12, 2019

There must still be a source for "normal" size chicken boobs since the pre-fried deli chickens have smaller breasts.

rp2813 · Sep 12, 2019

The solution for all of this hand-wringing and gnashing of teeth lies at your nearest El Pollo Loco. They trade in the smallest chickens on the planet.

Stupid big chicken

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