There are several reasons your chicken could be tough. If you accidentally purchase a stewing chicken, which are older tougher birds meant for slow cooking, and you don't stew them, they could be tough. Chicken will also turn rubbery and tough if you overcook it.
There are a couple of things you can do to try to avoid tough chicken. First, unless you will be stewing or braising the chicken, make sure you buy a younger chicken intended for frying or roasting. Second, the day before you cook the chicken, either salt it down, or soak it in a salt water solution in the refrigerator for 24 hours before cooking. Salt not only flavors the meet, it breaks down some of the protein to make it more tender, and it helps the meat to retain some of its moisture when it cooks. Third, get an insta read digital thermometer. That way you can quickly test to see if the chicken parts are cooked to the right temperture, without overcooking them.
The free range chickens are tough because they get more exercise then supermarket caged chickens.So, after butchering place chicken in fridge for 3-4 days so the muscles relax then put them in the freezer.When you thaw them out to cook soak chicken in buttermilk for a hour to offset any toughness left.
The older the bird the tougher the meat. Most birds raised for broiler/fryer use are less than 6 months old and are vigorously fed highly nutritious feed. Some birds do not reach the desired market weight within that time frame and are actively developing muscle tissue by then. The meat from these birds is usually tougher than the normal broiler chicken and are often sold off as pickmeat birds.
The amount of chicken breasts that are equal to 2 rotisserie chicken would depend on the size of the breasts and chickens. An estimated guess would be about 8 chicken breasts.
yes, but don't boil them, it will make them tough. Gently simmer the breasts until they are almost done. Turn off the heat and let them cool in the broth
The duration of Tough Guy or Chicken? is 3600.0 seconds.
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The white juice or "goop" that comes out of chicken breasts when you cook it is protein from the meat. When chicken breasts are dissolved in water either from the meat or added during processing, protein leaks out and forms a white gel. This is common when cooking chicken breasts.
Well, honey, it typically takes about 2 medium-sized chicken breasts to make 2 cups of shredded chicken. Of course, it depends on the size of the breasts and how shredded you want them, but that's a good rule of thumb. So, grab those breasts and get shredding!
tough tit
Three Cheese Chicken Penne: Applebee's: 2 chicken breasts 0 eggs Kraft: 1lb chicken breasts 0 eggs Allrecipes: 1lb chicken breasts 0 eggs No egg in these Three Cheese Chicken Penne recipes, or my grandma's recipe, either.
They are both the same.
Chicken is tough when it is overcooked, not undercooked. It may also be chewy. Undercooked chicken tends to be rather spongy.
Chicken
chicken breasts should NEVER be boiled, it should be roasted or fried.