It is to the point that a standard supermarket boneless chicken breast is quite the test of one's cooking.
How do you get this thick lump of grainless bland white meat, so massive that the chicken's legs would have broken had he not been slaughtered at 10 weeks, to be tasty?
To me, you need a sauce, a marinade, or heavy searing of smallish pieces.
The standard "grill a boneless chicken breast to 160F" produces something that tastes, I think, like a boiled potato with a beak.
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Quote de RWebb
don't you have free- range chickens back East?
yes, I only get Whole Foods chickens which are substantially better than the average chains, Shaws/Star/StopNShop.
I've been finding that restaurant chicken has absolutely no flavor these days, it's almost like they use chemicals to bleach out the flavor, and soften it to a mush.
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