I have been having an issue on and off with the texture of my chicken. I spit it out very quickly and started to check the chicken more. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. Thanks for making me laugh, though you are right.it isn't funny anymore. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. You are correct the chicken is crunchy inside like you biting into a tendons it's crazy . Exact description too. Wish we knew what this was about ! . The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) It started happening with Ohio Amish chicken now too. I bought 2 chicken breasts from our local higher welfare butcher in Toronto and when I asked if the meat was free range I was told it was Mennonite chicken. Watch out for all the other meat, too. That is Frankenchicken. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. Ive been buying tenderloins only because of woody breasts but its so expensive. For some reason the fried chicken is never grisly. I seriously gag when I bite into a piece and my husband thinks Im crazy! The poultry industry has a fowl problem: an emerging phenomenon called "woody breast." While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. Why does my chicken have a weird texture? Leaving chicken in a pan, oven, or grill for just a little too. Fast-growing chickens presents texture issue for the industry This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. We have been experiencing the same things since November. First it was chicken, and last night it was my pork chops. Really strange and sad. After decades of working to produce more chickens faster, breeders can now grow a 6.3-pound birds in 47 days, according to the . This is extremely common in Springer chicken. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. (so gross!) If you think for 1 minute that they havent been playing around with everything profitable, and inserting it into the most lucrative systems, you are mistaken. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. Sugar Hill, GA home of A chicken wood. Yup, this is something I've experienced recently - it's horrible. That would be the ones being discussed here. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. They even had the packaging date on the wrapper - today, Jan 5th. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. I have been coming across the same problem for a while now and I find it gross and disgusting. In a small bowl combine the mustard, molasses, bourbon, hot sauce and grated orange rind. I spit all of that out and called for the waitress. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. Just a small correction, amysarah, and not intended personally, since in the past I've noticed some general misperceptions here about kosher chickens: kosher birds are never actually injected with salt water. Learn something new everyday. Most of the time, the breast has the typical drier texture. chicken breasts - normally Tyson brand. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! Isnt globalized food production in the 21st Century just the creepiest! Why does my chicken have a weird texture? I took one bite of that piece and immediately I tasted and smelled something flowery like what a spray bottle would leave lingering in the air. IE 11 is not supported. Cooked chicken should be springy, that's how you know it's cooked, I suspect you get the woody effect if you cook it longer to firm it up, but obviously mcdonalds cook everything on a timer so you get the "raw" experience instead. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. Never a problem. so I spit it out in sink and moved to the thicker pieces. We used to eat chicken 2 or 3 times a week. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. I now only buy the tenders and remove the tough tendon. Chicken sucks SO BAD now. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. I took it out briefly to check it every 20 mins or so in utter disbelief, but it was like there was so much water in the fibres of the meat that it couldn't dry up and finish cooking. Same thing happened to our family tonight. This has been happening for months! That being said, there could be a myriad of reasons for this - humidity level in the fridge, container/storage, other foods in proximity, age of the meat, the texture makeup of chicken vs other meats (allowing different amounts of moisture, bacteria, etc), etc.