My husband never uses a meat thermometer so I’m always kind of suspicious when he cooks chicken on the BBQ, but the chicken we ate tonight was just weird. I cut into it and I didn’t notice any pink juices or anything and it was white all the way through but when we bit into it ... the closest I can come to describing it is it was kind of like biting into a firm cherry but with less give and kind of squeaky.
I don’t think undercooked chicken would have a texture like that. I did also notice when I was skewering it some pieces were difficult to get on the skewer which seemed really odd for raw chicken. It isn’t usually tough like that. Could this be the woody chicken breast I’ve read about or is this what the texture of undercooked chicken is like? Having spent most of my life avoiding undercooked chicken I guess I wouldn’t know. It sure wasn’t a pleasant experience though. Anyone ever eaten woody breast and how would you describe it?
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