I love to cook! Everyone who knows me knows that. One of my favorite phrases is, “I love to cook for people who love to eat!” Which is just about everyone that comes by for a meal. Over the last couple of years, though, I’ve noticed that chicken has gotten progressively tougher, and whether grilled, pan-fried, baked or broiled, it turns out the same: often tough, rubbery and sometimes, barely edible. And although dinner guests never complain, this has bugged me for quite some time. Now as a sidebar, I only use boneless, skinless chicken breasts, because Laurie doesn’t like to eat “meat-on-the-bone.” But I’ve started to notice that it’s these cuts of chicken that are the culprits.
Out of frustration, I Googled “why is chicken so tough,” and got a public library in responses! One of the better explanations came from “The Reluctant Gourmet.” I am sharing his article with you here in the hope that if you also like chicken as much as we do, you will help bring pressure on chicken producers to take the necessary steps to rid the poultry market of this condition. If they don’t, it may just cost them, in the long run.
Have a great week!