why does my chicken have a weird texture

Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. Inedible. Scientists are still working on finding the root cause of woody chicken breasts. This sounds somewhat familiar to the chicken breasts I had bought. When you bite into it its crunchy. I haven't bought chicken in over a year and I do miss it.but not, as one person on this thread said, "not the Frankenchicken stuff." ( 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. Hope they sort it out soon and if not I think Ill consider going vegetarian. I scoured the internet and once I found what the problem is actually called, a lot of search results came up describing it. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? It seems too simple to be true, but eating or drinking something hot may temporarily cause your sense of taste to get weird. enter image description here. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. . My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. Its not you, its genetic altering gone wild. [not directed at this post] should start at the beginning of the thread, or at least skim it. Same thing. It grosses me out. What I find is that the chicken has a milky white thick "skin" that is very tough and hard to cut through, and then has the same weird crunch that a lot of you have said. I buy the breasts and thighs. Rubbery Chicken: Causes, Solutions, and Mistakes to Avoid - Greatist It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? 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. I am also a private chef and luckily have never served this, that I know of anyways, to a client. It was stringy and tough. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. . You are feeding genetically altered food. I'm glad to know this is a quality issue and not something more concerning. I know this thread is a tad old. And yes a lot of our foods (meats and veggies included) are imported from god knows where. We have seen this happen from time to time (including at dinner tonight). About 15 minutes ago I went to cut the "gargantuan" (LOL, someone elses's word used here) breast to grill up for chicken salad and after rinsing it noticed the stringiness, and I could literally pick and pull off srtingy pcs super easy, that type of thing totally creeps me out I had chills all over immediately, eww! It is also keeping me away from chicken right now! That would be the ones being discussed here. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. My husband wanted to try it and I gave him a piece , he popped his eyes and immediately spit the chicken out. I buy organic chicken breasts and taste horrible. Remember organic does not always mean chemical free. Oh and the first experience I had 18 months ago, I cooked a chicken kiev for over 2 hours in a 200 degree oven (checked the temperature, and other food cooked fine), but somehow it didn't burn, in fact it still seemed raw. This is a very uninformed nation, and its extremely shameful. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. Oh, I know, we arent eating those, but funny how our big sick looking Chicken Breasts came at the same time they gene edited chickens. I remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . Instructions. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than cutting/carving cooked chicken) and there is a strange almost squeaky mouth feel. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. I asked my step mother who is a chef and she said that it was impossible. Hit or miss these days and so as not to ruin a whole meal (not to mention all the time and expense involved), I have just been cooking the meat to death, which, of course, makes it dry. Nobody seems to notice that this is happening EVERYWHERE . "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. Sad. I used a thermometer on one of the pieces and it read 167, although I am not positive it was the piece I ended up eating because I only measured one piece. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. I've been noticing this too in New Orleans for at least 3 years. I bought breasts at Trader Joes. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). I also do not care for the texture of brined poultry. It is so gross. Same exact thing happening here. Tonight I cooked them and they looked wonderful. I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? I made that mistake with a dish in which the chicken was supposed to marinade for an hour in a mixture based on fresh lemon juice. I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. 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. It appeared to have a very large grain in the meat. That squeaky mouth feel sounds like brining. Time to shut off the comments. I wish I could find a brand of organic chicken breasts that are not crunchy. I spit it out very quickly and started to check the chicken more. My research and experience has concluded that the possible reason for the off texture is the saline brine injected in most frozen and brand name chicken. Sugar Hill, GA home of A chicken wood. They even had the packaging date on the wrapper - today, Jan 5th. I have been having an issue on and off with the texture of my chicken. I am prepared to return all next time again if it happens. This has happened to my more than once- I thought at first I had overcooked, or even cut it the wrong way (with the grain vs. against). Agree with Susie S. It does appear to be two separate issues. Sorry not Bell & Howell (lol) its Bell & Evans chickens. 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. Apparently it is a muscle disorder that is related to genetic breeding. I told them not to eat it and gave it to the dog. Like it seems like the problem is just getting worse and worse and it might not be able to be reversed, if it is changing chickens' genetics. I took one bite of that piece and immediately I tasted and smelled something flowery like what a spray bottle would leave lingering in the air. But based on her research, Owens believes woody breasts are related to the development of the muscle. Same thing happened to our family tonight. I will butcher this but it is an answer. It was very odd and unpalatable. Kentucky Bourbon Grilled Pork Chops - The Kitchen Magpie Ive been slowly going off chicken and this might be the final straw. Just a note in regards to your issue. The chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. Omg I am having this same issue! "It was unavoidable." These days farmers are able to get chickens to market in 6 weeks. 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. It happened to me too last night for the first time in my life. First time to hear about this problem with drumsticks. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! Just registered here to say it, was googling why the * my chicken is crunchy on the inside once out of every 3 times I buy them. Why does some chicken have a rubbery texture? Hope they fix it. I had this exact issue today while cooking drumsticks. It is definitely not the way the chicken is prepared and cooked because I prepare multiple pieces at the same time and only some of them have the odd texture. I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. It will take many, many customers to make a large enough demand for the poultry farmers to take notice. I had a chicken sandwich from Wendy's today and the middle was squishy. I just had this experience with Trader Joe's organic chicken breasts. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Why does my chicken breast have a weird texture? - YouTube no more wal mart. It is more noticeable in the really large breasts. 6 Unexpected Reasons Why You May Be Craving Chicken Gizzard It happens probably 1 out of every 10 breast I cook, no matter how I cook it. Sous Vide is cooking vacuum packed meat, right. its definitely cooked through, but texture is as if its raw. started buying from somewhere else but then had a bad batch from there too (still organic.) Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. :(. Why does my chicken breast have a "crunchy" texture? How can I Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. I again panicked and asked if she could bring back a piece that they took back so I can look at it in the light. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. They also tend to be more prevalent in chickens raised for commercial production. :(. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. How would a dysfunctional government, with the most chronically ill people in the world and most expensive healthcare system in the world, with no REAL scientific FDA regulatory oversight, know anything about global conglomerates they financially prop up with our massive debt? The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. when I sawed into the thin one it didn't even look cooked. I know I asked too much but I dread the waiting incubation time for salmonella. 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. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. As many have described an uncooked piece of meat, yet it's cooked through. It isn't a woody texture at all, but it is dubbed just that; woody breast. These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). Filthy, diseased animals just piled on top of each other in a filthy environment. If not, profits are always going to win out. Here is an article that covers this topic: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/, The microbiologists absolutely know that this is a gene editing defect, (just a matter of time before a scientist no longer caring about a career on the edge of death, fearful there could be a hell, spills the beans on this fact.)