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Aggieland | I’m glad it isn’t just us.
I failed to mention that we always cook chicken with a thermometer and typically remove it from heat between 155-160 and we have been pounding the breast’s flat to even them out. We’ve even bought the thin ones from the store and they still suck too. My wife is an excellent cook and I’m not bad either and we can’t win. Every now and again we will get some good ones but just like the other day she cooked four breasts from the same package and one was great and three were terrible. All cooked the same. We even went to the local meat market and paid a high price for chicken they said was the best and it was just a tad better than store bought. I don’t know if a source butchering their own and to be honest I’m too squimish to do our own. I’ll just eat more beef!
I’m going to try the brine though, I don’t know why that has never crossed my mind. We brine our turkey every year and it comes out juicy and tender.
Thanks for sharing your experiences.
Caleb | |
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Tough chicken breast
