Cicken fillets

Fo you wrap the "cicken" in foil before cooking?
I don't cook whole fillets myself. I either roast a whole chicken or dice fillets for a recipe sp haven't noticed any problems.

No, and I use a lot of chicken x

depends where you buy it . I never buy Chicken in the Supermarket but get it from an independent butcher , the difference is amazing !

No cant say I have - I always use Waitrose and they are lovely and juicy and tender - I wrap them in Parma ham or similar

I've never noticed any yard crunchy ends to the chicken fillets I buy. We usually get them from the Co-op where DH works. I love chicken, and usually make a curry with fillets.

I buy organic and usually buy boned chicken thighs. I have never been that fond of chicken any way. I have not noticed any problems with the chicken I have been using.

I did notice it with Tesco chicken breast fillets, which I no longer buy.

When cutting up for casserole or curry etc. I always had to throw away the very end of the rounded bit as my kitchen scissors couldn't even get through it and that put me off, plus the gristly crunchy sound!

ninathenana - I rarely cook them in one piece, I too cut into strips or dice. I only buy Waitrose or Lidl meat as it not halal slaughtered, most supermarket meat is. My local butcher is out of my price range.

Ana I'm glad someone else has noticed I wonder what causes it?

I always cut the ends off and also any yucky bits. We eat quite a lot of chicken - I try very hard not to think of it in it's original form. There was a chicken factory here and we regularly saw the trucks going up the road loaded with them. If that is the case with supermarket meat I'll be buying all mine from the new Lidl they're currently building here.

We don't eat a lot of meat so I buy free range. Cant say I've noticed but will be chopping up fillets for a quick casserole later and will report back

We always use chicken thighs. They are tastier & cheaper than fillets

AT a WI cookery course, the tutor [very dish young man! ] told us that chicken thighs were far tastier. I usually bought them anyway, but feel vindicated about my choice. I don't like any poultry white mean anyway...

I'm concerned that a lot of meat is now halal, I believe that New Zealand lamb is halal so that they can sell it everywhere. Can you imagine the horror of that wicked kind of slaughter, it should be banned! We had chicken many years ago that smelt of bleach, we then found out that a backstreet slaughterer was cleaning meat, unfit for human consumption, it had parts, tumours, that were cut out and the meat sold on to supermarkets. I have noticed that some parts of chicken are hard, not sure why, possibly due to not being wrapped correctly, not sure though.
Chicken thighs, much tastier, I believe that the Chinese use thighs in preference to white meat.

New Zealand lamb is indeed halal Maggianne but I believe halal in New Zealand does permit pre-stunning for a very brief period, so not quite as brutal as in other places including the UK (shamefully). It doesn't alter the fact that all slaughter is brutal and it is babies we are killing; lambs are sometimes as young as 6 or 8 weeks old, rarely as old as six months. The ones we ooh and aah at when they are gambolling in the fields.

I find that Quorn 'chicken' pieces solves the problem. I eat very little meat, but the OH is another matter entirely!

I have noticed that it is the larger breast that are affected, always the round end and often with a reddish tinge. If you discard the round end the rest of the meat is fine. I wonder of the meat is from an old battery hen or something similar?

Yes, nonna, I have noticed that, unpleasant isn't it. Might be worth getting in touch with your supermarket, at least it will bring it to their attention. Blinko, might look into Quorn, seems a much better option.

Quorn! Ugh! I might turn into a skinny sprinter making funny shapes with my arms and fingers on top of head!

If you decide not to eat meat why would you eat something that is made to look and taste like meat?

I don't care for Quorn, but keep it in for DD who does not eat meat. We had lunch with a friend recently who made us a shepherds pie using Quorn. I wasn't keen on it, but DH thought it was very nice, and says I ought to use it, as recently he says he finds minced meat 'gritty' (I only buy good steak mince and sometimes I mince my own). I can see it being a bit of a bone of contention.

Really don't like quorn. I actually don't eat much meat.anyway.

- and here was I expecting the other meaning of "chicken fillets"! Ah well, that's the way my mind goes.

I know exactly what you mean Mary as I always call mine my chicken fillet (I only have one )!!

I prefer buying chicken crown or legs from local farm shop. 100% better than supermarket rubbish.