tough chicken breasts

NS Hoghead wrote:
crock pot on low setting for about 6 hrs. they fall to pieces.

Yep.

I'm making copy of all of this. Going to try every one.
Kids are raising fancy show chickens. After they move out next year I may raise a few myself for eating and the eggs. We've been getting a lot of fresh eggs.
I bet I won't get wife's help dressing them. I'm not real up for it now. Not sure If I remember how exactly.

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TucsonJim wrote:

3oaks wrote:
Pressure cooker! :B

You don't know what tough chicken is until you tried cooking two year old roosters. :E

Roosters have breasts? :E

Yeah, you know - in the male they're called pecs. That's why they're tough. ;)


To the OP - I agree with the folks that say to slow cook. I cook pretty much all meat at 325. The length of time depends on the size and thickness.

rockhillmanor wrote:

NYCgrrl wrote:
I doubt that it's the breasts that are tougher than the past cuz today's factory raised birds don't get out and about much.

It is not that they don't get out.:R

It's all the chemicals they are treated with during the slaughter processing and the slaughter processing itself. And how old the chicken meat is by the time it hits the store shelves. And now add to that chickens have been approved to going to China for processing.

The old adage of a 'slow boat to China' has now become a reality.

Ya like a chicken raised in a factory farm in the US and then put on a boat to China for processing and then put back on a boat back to the US is going to be fresh. :S

Buy local and organic and taste the difference. :C

To the best of my knowledge there is no raw chicken meat being shipped from China to the USA for consumption but there is a proviso that heat processed (cooked meat) chicken can be imported to the USA from China. The economics of buying fresh meat in one country and shipping to another still isn't there. Never been a fan of canned meat of any sort so me and mine are safe there;).

That being said I think antibiotic free with unadulterated natural feed is a thing of beauty for the overall body and tastebuds.

Oh and I don't particularly trust Frank Perdue, Tyson, et al either;).
Still remember Perdue senior touting his yellow skinned birds as being more healthful than white and knowing it was all about the corn feed that had questionable additives:cool:.

Your are overcooking them! Try brining them in a simple brine for a few hours then grill to a temp of 165.

NYCgrrl wrote:
I doubt that it's the breasts that are tougher than the past cuz today's factory raised birds don't get out and about much.

It is not that they don't get out.:R

It's all the chemicals they are treated with during the slaughter processing and the slaughter processing itself. And how old the chicken meat is by the time it hits the store shelves. And now add to that chickens have been approved to going to China for processing.

The old adage of a 'slow boat to China' has now become a reality.

Ya like a chicken raised in a factory farm in the US and then put on a boat to China for processing and then put back on a boat back to the US is going to be fresh. :S

Buy local and organic and taste the difference. :C

down home wrote:
All the chicken breasts we buy or we can find are tough and even hard after cooking, sometimes.
Wife is fixing some now sliced and in bbq sauce.
Don't have great hopes for it.
How do you fix Chicken or Franken Bird breasts without a vinegary sauce, or citrus? Citrus and pineapple just isn't right either especially with any hints of burning and the chicken is still tought and the flavor is just on the surface.

How long do you cook them? Most chicken takes about an hour +/- baking time at 325, depending on your oven.

We have found that salt water brining works well. They come out juicy and tender. We buy them in family packs. When we get home, we put them up in a salt water brine in zip bags and freeze them. When we want chicken for dinner we rinse them and then cook them.

Double ditto to these suggestions below.

NYCgrrl wrote:
I doubt that it's the breasts that are tougher than the past cuz today's factory raised birds don't get out and about much.

Agreeing it's probably the method of cooking.

Possible changes in prepping style for grilling: brine the meat in advance. Breasts only take about 45 minutes to an hour.

Yes to pounding which makes the meat have a level thickness and cooks faster and evenly. 1/4-1/2" thick should do you fine.

Poaching which is lovely for meat being used in salad or pulled chicken type of dishes. You can poach in the microwave or over a fire. Just don't boil the meat cause simmering is your tender friend.

Butterflying the breast. Great when you are in a hurry. Here's a how to:
http://www.goodhousekeeping.com/food-recipes/cooking/tips/g1952/butterfly-chicken-breast/

crock pot on low setting for about 6 hrs. they fall to pieces.

I doubt that it's the breasts that are tougher than the past cuz today's factory raised birds don't get out and about much.

Agreeing it's probably the method of cooking.

Possible changes in prepping style for grilling: brine the meat in advance. Breasts only take about 45 minutes to an hour.

Yes to pounding which makes the meat have a level thickness and cooks faster and evenly. 1/4-1/2" thick should do you fine.

Poaching which is lovely for meat being used in salad or pulled chicken type of dishes. You can poach in the microwave or over a fire. Just don't boil the meat cause simmering is your tender friend.

Butterflying the breast. Great when you are in a hurry. Here's a how to:
http://www.goodhousekeeping.com/food-recipes/cooking/tips/g1952/butterfly-chicken-breast/