Cicken fillets

Same as free range organic I expect tricia

A friend used to make chicken schnitzels. You bash the chicken fillets flat with a hammer or suchlike, then egg, breadcrumbs and a quick fry. They were delicious.
Perhaps that could get rid of the hard bits?
We have our own chickens (husband kills them etc) and they have a completely different texture to bought ones, which we have occasionally. Not so soft, but more flavour.

I think chicken breast on the bone with skin and wing still attached is better. Our Asda does not sell it like this any more but I have found a butcher who sells huge, organic chicken breasts and no added water! One does two meals for me.

DD stopped eating meat for a while so I tried to find alternative good sources of protein and did try Quorn. It comes in so many many different forms and benefits from you adding herbs and spices, say if you were to use the mince for chilli or part quorn and beef as a way of introducing it to meat eaters and want to eat less fat/ red meat. Now I buy burger type products those with a southern style coating, with salad makes a quick tea for nights I am late home

I read through this before I came to the post. As a result I googled how animals are slaughtered in the UK
Oh I so wish I hadnt

I buy from Lldl, or morrisons, Asda, Co op but never noticed any crunchy bits I rarely eat other meat Chicken, turkey or Quorn mince which I really like as it takes the taste of whatever it's cooked with it goes in anything from curry, stir fries to shepherds pie. (no fat )

I've informed HQ ...

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Have to agree that chicken thighs are a lot tastier than fillets. Many years ago, I used to use Quorn chicken chunks and they weren't too bad if you disguised them in a curry sauce but I never got to grips with the minced version, the very thought of it still makes me feel nauseous!

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

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

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

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

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.

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

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

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.

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?

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

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'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.

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...

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

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

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.