Odd textured chicken

Oops, it WAS only a small area!!!! By the way, I do eat other meats but don't eat any other bit if chicken but the breast!

Freezer burn?

I was thinking freezer burn too.

I read this title as "odd textured children"
Was imagining complaints that kids these days aren't as smooth skinned as they used to be

I dont know but I have found dark long strands in chicken breast that I suspected may be worms. I say this because I bought some white fish once that was full of long worms and thats what it looked like

Many thanks GNetters, it was not freezer burn, I've seen and tasted that before and there was no evidence of worms either; I've seen those in fish too.

So, I'm still at a loss about this particular bit of breast. I shall mention it to the butcher, purely on an advisory point, I don't see the point in complaining but think he should know, don't you?

Breast cancer

Yes. Would definitely mention it.

@*yehbutnobut*

Occasionally we have had a chicken breast that has very close meat and not been very tender. I feel sick at the thought that it may have had breast cancer!

Have googled this. I think it must be “deep pectoral myopathy” - it seems to be green before it’s cooked and brown with a greenish tinge after cooking.

Let us know what your butcher said, will you, OP?

The fish with worms, tho....please pass the brain bleach, someone

It would have gone straight in the bin with me----bin-it is my middle name. I'd have felt safer eating bread and jam !

It disgusts me the quality of our food these days. It's because it's so mass-produced that it's either rotten or tasteless altogether. Goodness knows what's pumped into the animals or what's in their feed to make them fatter.

It is called 'woody chicken'. Safe to eat. This definitely describes the one we once had. Same normal colour raw and when cooked.

EllenVannin Buy good quality organic chicken from a butcher or farm shop. Yes, it is expensive but eat less.

I have replaced chicken breasts, usually far too much for me to eat, with high quality boned chicken legs. The flavour is delicious and it is tasty enough to give a full chicken flavour to the raft of vegetables I usually cook with it.

So much better for the environment, the climate and the health of those who eat it.

love0c - the OP said it was a darker meat. Not “same normal colour”.

I was referring to the one I had. I did make that clear in my post. This was in case anyone had bought one with my description.

We're Jewish, and there are strict laws about meat. I once bought a (raw) kosher chicken and some of the flesh seemed to be a dark colour. I took it to our Rabbi and he said not to worry because the meat of very young chickens, especially near the bones, can be a dark colour.

When we go to Greece, Majorca, mainland Spain etc we eat chicken, pork and lamb and always reall enjoy the tender meats and the flavour is second to none. tastes like I remember when I was young. I do think 'our meat' is just not the same anymore. I have bought from farm shops and still do not think they are as nice. Not sure why?

Chicken thighs (not legs/drumsticks) are often bought here.

Yes, we do buy breasts, but for some dishes thighs on the bone or thigh meat off the bone is so much better!

H1954 why do you only buy & eat chicken breast meat?

I agree phoenix
Chicken thigh meat is darker than breast and drumsticks, and more tasty.

Fennel there are a few recipes that I do from time to time that just wouldn't work with chicken breasts, similarly there are others where it is the only option (my mini roast, chicken & chipolata wrapped in bacon, for example).

Right meat for the right dish!

The chickens we buy nowadays are nothing like chickens raised in a natural situation.
We kept a small number of chickens, also other kinds of poultry, for 16 years. Free range as much as possible bearing in mind the threat from foxes etc.
We used most of them 'for the pot'. But you couldn't use them for these recipes - they were tough and 'gamey'.
Either soup, casserole or coq au vin after overnight marinating.

Phoenix chicken drumsticks. You are right, I am wrong. I actually used boned chicken thighs.
Quite sufficient for one, if you want to reduce your meat consumption. We had a pigeon breasts casseroled for supper. Just one breast per person instead of two but lots of chestnusts, onion, a bacon rasher chopped finely and port and beef stock and a long slow cook and, though I say it myself, it was so tasty.