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Thread: Enhanced Chicken Breasts

  1. #1
    [email protected] Guest

    Default Enhanced Chicken Breasts

    There was ad in the paper by my local grocery store for chicken
    breasts which were enhanced with 15% chicken broth. Are they adding
    water, and calling it broth? Does this make them more flavorful, and
    less dry? I like thigh meat much better, and it always amazes me how
    restaurants use breasts, and various toppings to increase make a
    chicken breast sound exciting.

    Tom

  2. #2
    Lew Hodgett Guest

    Default Re: Enhanced Chicken Breasts


    <[email protected]> wrote:

    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth? Does this make them more flavorful, and
    > less dry? I like thigh meat much better, and it always amazes me how
    > restaurants use breasts, and various toppings to increase make a
    > chicken breast sound exciting.

    -------------------------------------
    I'm with you, chicken thighs rule.

    Chicken breasts, AKA: lousy grade shoe leather, little more.

    Lew




  3. #3
    zxcvbob Guest

    Default Re: Enhanced Chicken Breasts

    [email protected] wrote:
    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth? Does this make them more flavorful, and
    > less dry? I like thigh meat much better, and it always amazes me how
    > restaurants use breasts, and various toppings to increase make a
    > chicken breast sound exciting.
    >
    > Tom



    They are adding chicken bouillon to get the weight up -- water is a
    *lot* cheaper than chicken, then they pretend they are doing you a
    favor. It does make it more flavorful, but mostly it makes it salty
    and difficult to fry.

    Bob

  4. #4
    aem Guest

    Default Re: Enhanced Chicken Breasts

    On May 13, 4:36 pm, "tomba...@city-net.com" <tomba...@city-net.com>
    wrote:
    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth? Does this make them more flavorful, and
    > less dry? I like thigh meat much better, and it always amazes me how
    > restaurants use breasts, and various toppings to increase make a
    > chicken breast sound exciting.
    >

    Go to that store and ring the bell in the meat department. When
    somebody appears, complain loudly about their decision to carry the
    product. "I won't pay chicken prices for water," "I'm the cook, I
    don't want somebody else flavoring my chicken," etc. Resistance may
    be futile, but maybe not. It's worth trying. -aem


  5. #5
    [email protected] Guest

    Default Re: Enhanced Chicken Breasts

    I bought a "whole" chicken at that chain store which included
    "giblets", but when I opened the chicken there were no giblets. I
    guess chicken livers bring more per pound than the whole chicken, so
    the supplier probably shorted them. I contacted their customer
    service, but never heard back. I hate to bug the local store, since
    they are only hard working people who are not paid very much, and
    really only stock the shelves.

    Tom

    > Go to that store and ring the bell in the meat department. *When
    > somebody appears, complain loudly about their decision to carry the
    > product. *"I won't pay chicken prices for water," *"I'm the cook, I
    > don't want somebody else flavoring my chicken," etc. * Resistance may
    > be futile, but maybe not. *It's worth trying. * * -aem



  6. #6
    zxcvbob Guest

    Default Re: Enhanced Chicken Breasts

    aem wrote:
    > On May 13, 4:36 pm, "tomba...@city-net.com" <tomba...@city-net.com>
    > wrote:
    >> There was ad in the paper by my local grocery store for chicken
    >> breasts which were enhanced with 15% chicken broth. Are they adding
    >> water, and calling it broth? Does this make them more flavorful, and
    >> less dry? I like thigh meat much better, and it always amazes me how
    >> restaurants use breasts, and various toppings to increase make a
    >> chicken breast sound exciting.
    >>

    > Go to that store and ring the bell in the meat department. When
    > somebody appears, complain loudly about their decision to carry the
    > product. "I won't pay chicken prices for water," "I'm the cook, I
    > don't want somebody else flavoring my chicken," etc. Resistance may
    > be futile, but maybe not. It's worth trying. -aem
    >



    I bought some chicken breasts yesterday at the corner little
    supermarket -- I think they are Purdue brand -- and they say "less
    than 1/2% retained water" on the label. (It's kind of sad that they
    have to label that the meat is *not* adulterated.)

    I cooked one and it didn't shrink much and it wasn't salty. It
    tasted like cardboard, like a chicken breast is supposed to. :-) I
    can work with that. Now if I can just find some dark meat packaged
    by these folks.

    Bob

  7. #7
    K Guest

    Default Re: Enhanced Chicken Breasts



    [email protected] wrote:
    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth? Does this make them more flavorful, and
    > less dry? I like thigh meat much better, and it always amazes me how
    > restaurants use breasts, and various toppings to increase make a
    > chicken breast sound exciting.
    >
    > Tom


    I'm very much with you on favoring thigh meat, and I won't buy 'enhanced'
    anything. I didn't realize they'd stooped so low as to add water to
    chicken, and will look closely next time I'm in the market.

    Keith



    --- news://freenews.netfront.net/ - complaints: [email protected] ---

  8. #8
    George Guest

    Default Re: Enhanced Chicken Breasts

    On 5/13/2010 8:44 PM, zxcvbob wrote:
    > aem wrote:
    >> On May 13, 4:36 pm, "tomba...@city-net.com" <tomba...@city-net.com>
    >> wrote:
    >>> There was ad in the paper by my local grocery store for chicken
    >>> breasts which were enhanced with 15% chicken broth. Are they adding
    >>> water, and calling it broth? Does this make them more flavorful, and
    >>> less dry? I like thigh meat much better, and it always amazes me how
    >>> restaurants use breasts, and various toppings to increase make a
    >>> chicken breast sound exciting.
    >>>

    >> Go to that store and ring the bell in the meat department. When
    >> somebody appears, complain loudly about their decision to carry the
    >> product. "I won't pay chicken prices for water," "I'm the cook, I
    >> don't want somebody else flavoring my chicken," etc. Resistance may
    >> be futile, but maybe not. It's worth trying. -aem
    >>

    >
    >
    > I bought some chicken breasts yesterday at the corner little supermarket
    > -- I think they are Purdue brand -- and they say "less than 1/2%
    > retained water" on the label. (It's kind of sad that they have to label
    > that the meat is *not* adulterated.)
    >
    > I cooked one and it didn't shrink much and it wasn't salty. It tasted
    > like cardboard, like a chicken breast is supposed to. :-) I can work
    > with that. Now if I can just find some dark meat packaged by these folks.
    >
    > Bob


    There is a evil local small chain here where all of their chicken is
    labeled and sold like that. They definitely have all of the usual
    chicken parts. Surprised yours only has the breasts.



  9. #9
    zxcvbob Guest

    Default Re: Enhanced Chicken Breasts

    George wrote:
    > On 5/13/2010 8:44 PM, zxcvbob wrote:
    >> aem wrote:
    >>> On May 13, 4:36 pm, "tomba...@city-net.com" <tomba...@city-net.com>
    >>> wrote:
    >>>> There was ad in the paper by my local grocery store for chicken
    >>>> breasts which were enhanced with 15% chicken broth. Are they adding
    >>>> water, and calling it broth? Does this make them more flavorful, and
    >>>> less dry? I like thigh meat much better, and it always amazes me how
    >>>> restaurants use breasts, and various toppings to increase make a
    >>>> chicken breast sound exciting.
    >>>>
    >>> Go to that store and ring the bell in the meat department. When
    >>> somebody appears, complain loudly about their decision to carry the
    >>> product. "I won't pay chicken prices for water," "I'm the cook, I
    >>> don't want somebody else flavoring my chicken," etc. Resistance may
    >>> be futile, but maybe not. It's worth trying. -aem
    >>>

    >>
    >>
    >> I bought some chicken breasts yesterday at the corner little supermarket
    >> -- I think they are Purdue brand -- and they say "less than 1/2%
    >> retained water" on the label. (It's kind of sad that they have to label
    >> that the meat is *not* adulterated.)
    >>
    >> I cooked one and it didn't shrink much and it wasn't salty. It tasted
    >> like cardboard, like a chicken breast is supposed to. :-) I can work
    >> with that. Now if I can just find some dark meat packaged by these folks.
    >>
    >> Bob

    >
    > There is a evil local small chain here where all of their chicken is
    > labeled and sold like that. They definitely have all of the usual
    > chicken parts. Surprised yours only has the breasts.
    >
    >



    They probably do have the other parts. Breasts were on sale for
    88˘ per pound, so I didn't even look for thighs or whole birds.

    Bob

  10. #10
    Sqwertz Guest

    Default Re: Enhanced Chicken Breasts

    On Thu, 13 May 2010 16:36:27 -0700 (PDT), [email protected]
    wrote:

    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth?


    "Broth" means it contains animal juice. That's slightly better than
    your typical water + salt + trisodium phosphate. The broth helps
    make an otherwise tasteless breast taste more like chicken.

    The real question is, where did they get the chicken broth to flavor
    the tasteless chicken? Why not just sell the tasty chicken in the
    first place?

    -sw

  11. #11
    Sqwertz Guest

    Default Re: Enhanced Chicken Breasts

    On Thu, 13 May 2010 17:41:27 -0700 (PDT), [email protected]
    wrote:

    > I bought a "whole" chicken at that chain store which included
    > "giblets", but when I opened the chicken there were no giblets. I
    > guess chicken livers bring more per pound than the whole chicken, so
    > the supplier probably shorted them. I contacted their customer
    > service, but never heard back. I hate to bug the local store, since
    > they are only hard working people who are not paid very much, and
    > really only stock the shelves.


    Giblets are often optional, even if says it has giblets. It's the
    nature of the processing line. Sometimes you get 3 hearts and no
    liver, other times you get 6 livers (I got 6 in a duck once).
    sometimes you don't get either if it was one of the last off the
    line and a bunch of greenish/diseased livers were discarded earlier
    that hour.

    I wouldn't make a big deal out of one chicken's worth of giblets.
    If you really wanted giblets, you can buy them separately in bulk
    (except the necks).

    -sw

  12. #12
    Sqwertz Guest

    Default Re: Enhanced Chicken Breasts

    On Thu, 13 May 2010 19:44:09 -0500, zxcvbob wrote:

    > I bought some chicken breasts yesterday at the corner little
    > supermarket -- I think they are Purdue brand -- and they say "less
    > than 1/2% retained water" on the label. (It's kind of sad that they
    > have to label that the meat is *not* adulterated.)


    That's a law. The maximum is quite high, 5-7% IIRC. It's water
    from the cleaning process. I'm .5% water when I get out of the
    shower, too. But then I'm not frozen to 26F and sold as "fresh
    never frozen" immediately.

    CostCo sells Goldkist unadulterated chicken. 10lbs at a time, but
    Cryovaced into 1.5lb portions.

    -sw

  13. #13
    Melba's Jammin' Guest

    Default Re: Enhanced Chicken Breasts

    In article
    <[email protected]>,
    "[email protected]" <[email protected]> wrote:

    > There was ad in the paper by my local grocery store for chicken
    > breasts which were enhanced with 15% chicken broth. Are they adding
    > water, and calling it broth? Does this make them more flavorful, and
    > less dry? I like thigh meat much better, and it always amazes me how
    > restaurants use breasts, and various toppings to increase make a
    > chicken breast sound exciting.
    >
    > Tom


    Salt-flavored water. I refuse to pay for salt water or someone else's
    idea of what flavor I like.

    --
    Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Updated 4-24-2010 with food story and pictures

  14. #14
    Food Snob® Guest

    Default Re: Enhanced Chicken Breasts

    On May 13, 9:54*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Thu, 13 May 2010 19:44:09 -0500, zxcvbob wrote:
    > > I bought some chicken breasts yesterday at the corner little
    > > supermarket -- I think they are Purdue brand -- and they say "less
    > > than 1/2% retained water" on the label. *(It's kind of sad that they
    > > have to label that the meat is *not* adulterated.)

    >
    > That's a law. *The maximum is quite high, 5-7% IIRC. *It's water
    > from the cleaning process. I'm .5% water when I get out of the
    > shower, too. *But then I'm not frozen to 26F and sold as "fresh
    > never frozen" immediately.
    >

    You're more like 60% water
    >
    > -sw


    --Bryan

  15. #15
    sf Guest

    Default Re: Enhanced Chicken Breasts

    On Thu, 13 May 2010 17:12:09 -0700 (PDT), aem <[email protected]>
    wrote:

    > Go to that store and ring the bell in the meat department. When
    > somebody appears, complain loudly about their decision to carry the
    > product. "I won't pay chicken prices for water," "I'm the cook, I
    > don't want somebody else flavoring my chicken," etc. Resistance may
    > be futile, but maybe not. It's worth trying. -aem


    Funny how people are all a-twitter about plumped up chicken breasts
    (although when push comes to shove they like chicken thighs better),
    but they are not complaining loudly about enhanced scallops.... up to
    25% water according to the other thread.

    --
    Forget the health food. I need all the preservatives I can get.

  16. #16
    Food Snob® Guest

    Default Re: Enhanced Chicken Breasts

    On May 13, 9:32*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Thu, 13 May 2010 16:36:27 -0700 (PDT), tomba...@city-net.com
    > wrote:
    >
    > > There was ad in the paper by my local grocery store for chicken
    > > breasts which were enhanced with 15% chicken broth. Are they adding
    > > water, and calling it broth?

    >
    > "Broth" means it contains animal juice. *That's slightly better than
    > your typical water + salt + trisodium phosphate. *


    You mean sodium triphosphate. not trisodium phosphate. Trisodium
    phosphate is that stuff you wash painted walls with, the stuff that
    will only dissolve in fairly hot water. It also works great for
    stripping off built up floor finish, especially when mixed with
    ammonia. I wouldn't eat it.
    >
    > -sw


    --Bryan

  17. #17
    zxcvbob Guest

    Default Re: Enhanced Chicken Breasts

    sf wrote:
    > On Thu, 13 May 2010 17:12:09 -0700 (PDT), aem <[email protected]>
    > wrote:
    >
    >> Go to that store and ring the bell in the meat department. When
    >> somebody appears, complain loudly about their decision to carry the
    >> product. "I won't pay chicken prices for water," "I'm the cook, I
    >> don't want somebody else flavoring my chicken," etc. Resistance may
    >> be futile, but maybe not. It's worth trying. -aem

    >
    > Funny how people are all a-twitter about plumped up chicken breasts
    > (although when push comes to shove they like chicken thighs better),
    > but they are not complaining loudly about enhanced scallops.... up to
    > 25% water according to the other thread.
    >



    Some of us hardly ever eat scallops. (they're just circles punched
    from stingray wings with a sharpened pipe nipple anyway)

    Bob

  18. #18
    John Kuthe Guest

    Default Re: Enhanced Chicken Breasts

    On May 14, 9:13*am, Food Snob® <bryangsimm...@gmail.com> wrote:
    > On May 13, 9:32*pm, Sqwertz <swe...@cluemail.compost> wrote:
    >
    > > On Thu, 13 May 2010 16:36:27 -0700 (PDT), tomba...@city-net.com
    > > wrote:

    >
    > > > There was ad in the paper by my local grocery store for chicken
    > > > breasts which were enhanced with 15% chicken broth. Are they adding
    > > > water, and calling it broth?

    >
    > > "Broth" means it contains animal juice. *That's slightly better than
    > > your typical water + salt + trisodium phosphate. *

    >
    > You mean sodium triphosphate. not trisodium phosphate. *Trisodium
    > phosphate is that stuff you wash painted walls with, the stuff that
    > will only dissolve in fairly hot water. *It also works great for
    > stripping off built up floor finish, especially when mixed with
    > ammonia. *I wouldn't eat it.


    Yiles! What a molecule!! My basic chemistry knowlege at first caused
    me to think (now I know Na has a valence of +1, how on earth do they
    get three phosphate ions of valence -1 to bond to them?), but thanks
    to Google and Wikipedia, I now know:

    http://en.wikipedia.org/wiki/Sodium_triphosphate

    "Food Applications

    It is common in food production as E number E451[citation needed]. In
    foods, STPP is used to retain moisture. Many governments regulate the
    quantities allowed in foods, as it can substantially increase the sale
    weight of seafood in particular.

    Many people find STPP [sodium triphosphate] to add an unpleasant taste
    to food, particularly delicate seafood. The taste tends to be slightly
    sharp and soapy and is particularly detectable in mild-tasting foods.
    The increased water holding properties can also lead to a more diluted
    flavor in the food."

    None for me, thanks!

    John Kuthe...

  19. #19
    James Silverton Guest

    Default Re: Enhanced Chicken Breasts

    zxcvbob wrote on Fri, 14 May 2010 09:23:50 -0500:

    > sf wrote:
    >> On Thu, 13 May 2010 17:12:09 -0700 (PDT), aem <[email protected]>
    >> wrote:
    >>
    >>> Go to that store and ring the bell in the meat department. When
    >>> somebody appears, complain loudly about their decision to carry the
    >>> product. "I won't pay chicken prices for
    >>> water," "I'm the cook, I don't want somebody else flavoring
    >>> my chicken," etc. Resistance may be futile, but maybe not.
    >>> It's worth trying. -aem

    >>
    >> Funny how people are all a-twitter about plumped up chicken
    >> breasts (although when push comes to shove they like chicken thighs
    >> better), but they are not complaining loudly about
    >> enhanced scallops.... up to 25% water according to the other thread.
    >>

    > Some of us hardly ever eat scallops. (they're just circles
    > punched from stingray wings with a sharpened pipe nipple
    > anyway)


    That's rather a sweeping statement! It's not usually sting-ray but
    smaller species that are used for ersatz scallops. I seem to remember
    that the fish was called a skate when I was growing up in Britain. Real
    scallops are quite expensive but easily obtained and very good!

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  20. #20
    Roy Guest

    Default Re: Enhanced Chicken Breasts

    On May 14, 7:45*am, sf <s...@geemail.com> wrote:
    > On Thu, 13 May 2010 17:12:09 -0700 (PDT), aem <aem_ag...@yahoo.com>
    > wrote:
    >
    > > Go to that store and ring the bell in the meat department. *When
    > > somebody appears, complain loudly about their decision to carry the
    > > product. *"I won't pay chicken prices for water," *"I'm the cook, I
    > > don't want somebody else flavoring my chicken," etc. * Resistance may
    > > be futile, but maybe not. *It's worth trying. * * -aem

    >
    > Funny how people are all a-twitter about plumped up chicken breasts
    > (although when push comes to shove they like chicken thighs better),
    > but they are not complaining loudly about enhanced scallops.... up to
    > 25% water according to the other thread.
    >
    > --
    > Forget the health food. I need all the preservatives I can get.


    ==
    My neighbor paid for his wife's "breast enhancement" and she rewarded
    him by running off with a younger man who liked her new enhanced
    features. Beware of "enhancements". that plump things up.
    ==

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