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Was there a consensus on here as to why chicken meat is so tough nowadays?
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Jon Hagen
Posted 3/24/2019 22:58 (#7399716 - in reply to #7398816)
Subject: RE: Was there a consensus on here as to why chicken meat is so tough nowadays?



Hagen Brothers farms,Goodrich ND
We eat a lot of Tyson chicken breast from Sams club. We make a chicken stew that after 8 hours in the crock pot is always tender. When I grill the same stuff I keep the heat at 250-300 until it gets a golden brown, will do 10 pounds at one grilling session, then cut it up and freeze in gallon zip lock bags. When I want enough for a bun chicken sandwich, I put it in a shallow saucer with 1/2 teaspoon of water and cover with a small paper plate to keep the moisture in during the 2 minute microwave reheat. Love it that way, has great BBQ flavor and texture, yet soft and moist. Tastes fresh grilled.
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