Isnt globalized food production in the 21st Century just the creepiest! I'm sure you're right, creamtea. Hi, Im in the UK and I have had this twice now. factory chicken. When you bite into it its crunchy. Our best tips for eating thoughtfully and living joyfully, right in your inbox. Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) Same thing happened to our family tonight. Not very "liquid". Its gross. Last night I made pork chops . . Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. 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. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. Oh my goodness I thought I was crazy!!! True story check it out. Its like humans cant understand the motivation of business to increase their bottom line without government interference. I asked my step mother who is a chef and she said that it was impossible. Why does cooked chicken taste different after a few days in the fridge Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. Thank you for sharing this. Hope whatever they're using isn't harmful to humans. Woody breasts are more common in older and bigger birds. This woodiness is not found in thighs, wings or other cuts. Definitely not the chicken we used to get. What Is Wrong With Chicken Lately? - Sweetish Hill Chicken sucks SO BAD now. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! I thought it was the injection or saline or something, but it's actually a deformity of the chicken's muscles called "woody chicken" or "woody breasts". We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. Even cooking it for an extra hour does nothing for the texture. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. Sugar Hill, GA home of A chicken wood.

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