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General Discussion

Chicken Breast Tough When Raw, Stays that Way

sbp | May 22, 201603:56 PM     2

Stew Leonard's had boneless skinless breasts on sale for $1.99, so I bought a family pack for stir fries, etc... There were 5 breasts in total, I vacuum sealed 4. The fifth was oddly stiff - like the muscle was in a contracted state. Holding it out, if remained flat. I decided to slice into chunks and stir fry this one. Sure enough, it remained tough and "odd" even after cooking. Not chewy, but unyielding - sort of squeaky/crunchy. No off smells, but very unpleasant.

Is this just a "bad" breast? I would think it has something to do with the initial butchering/storing - like a rigor mortis issue. Not sure anything can be done about it - seems the cooking method has no effect.

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