Posted on 04/15/2024 2:34:48 PM PDT by nickcarraway
“Green muscle disease — which is also called ischemic myopathy, deep pectoral myopathy, or green breast — is a condition that develops in larger chickens or turkeys when their pectoral muscles are overdeveloped, becoming too large for the blood supply to reach that region”
I keep telling my wife that these chicken breasts are from mutant chickens. I always by the smaller , local ones from the butcher.
“So your chicken sprouted nanomechanical legs and assimilated your family into the Borg collective. This is normal!”
Jealous chickens.
My only recent complaint is that they started putting them in a cruddy plastic bag rather than the plastic tray at my local Costco (nationwide as well?). The bag is rather stiff and isn’t very convenient. Getting the bird out was cumbersome and extra messy.
Erin go bragh!
Do you really want to eat all that plastic?
Got one last week. No bag, normal,packaging.
No problemo. They're plastic and equally carcogenic.
Gotta love Costco chickens! I like the ones from the local grocers as well but they’re not as big.
The best rotisserie chicken I’ve ever had were from the rotissasado (sic?) in Mazatlan. Open spit rolling over kiawe wood fire. They were small in size, open range chickens - one was a good size for a big guy. They would have about 60 cooking at once but you were prolly gonna stand in line to get one - there were usually half a dozen or so little Mexican senorita’s grabbing 8-10 at a time.
Sooo good!
So is my lobster, umm good.
Now you can argue, (and I do) that they have taken the selective breeding a bit too far since the 1970s. Egg layers and meat chickens have become very specialized and there is just something wrong with chickens that grow so fast their legs break if you delay in harvesting them.
For meat I would say either a Delaware or a Plymouth is about the best.
Still using the plastic containers here in Albuquerque.
I really expected a lot more jokes than this about green or plastic chickens.
I’ve been astounded at the size of the chicken breasts I’ve seen in the stores the last couple years.
Different chicken for different cuts.
When the grocery store has fryers on sale, buy a bunch and freeze them. There is not much that is easier than roasting a whole chicken in the oven.
Take it out of the freezer. Let it thaw for day or two. Sprinkle your desired seasoning on it, throw it in the oven for 2-1/2 hours and then eat it. It ain’t rocket science.
“Oh, but I want it for when I get home from work”. Roast it after dinner (done before bed time) and put it in the frig for the next day.
I just buy one at the store. They used to be 5.00 for a rotisserie chicken. Now 6.99. Still a good deal but now I save the bones and some of the white meat and make a pot of chicken soup the next day. Waste not want not.
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