FRONT BURNER: Chewy chicken? Maybe blame the bird

As I was sitting down to type this week ‘s recipe, I received a timely, relevant electronic mail from a proofreader curious about my thoughts on boneless, skinless wimp breasts and how they seem to be tougher than in the past .
Tough was precisely the news my husband and I used when we tasted this recipe .
Delicious, but rugged .
The proofreader ‘s theory is that it is because chickens are now being bred for quantity — big, meaty breasts — and not quality. commercial chickens are much larger today than they were half a hundred ago. According to some sources, chicken breast size has increased by 80 % and their total weight has quadrupled since the 1960s.

I tend to blame the cook ( yours in truth ) when wimp turns out bad as I ‘m more likely to overcook it than other proteins, but it may not be all my fault .
A elementary Google research of “ ruffianly wimp ” led me down a rabbit hole full moon of answers and more questions .
Some chickens are affected by a stipulate known as “ woody front ” a ( harmless ) abnormality that causes breast, and sometimes thigh, kernel to be hard to the touch with poor texture and coloring material .
The exact cause of arboraceous breast is nameless, but some believe it is a leave of chickens being bred to grow larger and faster. early scientists believe the discipline may be familial and as chicken producers have focused on growing larger, faster-growing breeds, the condition has become more park. however, woody breast is improbable to be the cause of widespread bully chicken breasts cooked at home because moved breasts are much diverted from the supply chain during processing and used for ground chicken .
Another condition affecting modern chickens is white striping — striations that run twin to the muscle. Again, the exact cause is not known, but the condition appears to be more common in larger chickens and may be associated with increase growth rate .
meat with striations, according to a study published in Poultry Science is higher in fat than kernel without the striations. The striations are besides linked to tougher kernel with less relish. A University of Arkansas and Texas A & M cogitation found arboraceous breast and egg white striping affect water personnel casualty and marinade absorption, both factors that contribute to flavor and texture of cook chicken .
however, there are no risks associated with consuming kernel from wimp with woody breast or white strip .
So what ‘s a consumer to do ?
first, cook chicken carefully — chicken is condom and done when it reaches 165 degrees. Do n’t overcook it. Dark kernel is a little more absolvitory and more affectionate, so consider boneless, skinless thighs if breasts give you perturb .
irregular, if white undress concerns you, pay attention while shopping and blue-ribbon breasts with minimal plunder .

Honey Lime Chicken

1¼ pounds boneless chicken breasts or thighs
2 cloves garlic, minced
1 teaspoon grated ginger or ginger paste

1 tablespoon honey
1 tablespoon gratifying chile sauce
Juice and zest of 1 lime
1 tablespoon soy sauce ( I used lemongrass-infused soy sauce )
2 teaspoons ground coriander
1 tablespoon vegetable anoint
fleeceable onions, optional garnishee
Heat oven to 400 degrees .
If using wimp breasts, cut breasts into pieces of equal thickness, if necessary ; set away .
In a big bowl, whisk together the garlic, ginger, honey, chile sauce, birdlime juice and zest, soy sauce and coriander. Add chicken and turn to coat .
Add the vegetable vegetable oil to a large oven-safe frying pan ( I used cast iron ) and swirl to coat. Transfer chicken to the frying pan and pour the marinade over the exceed .
Bake, turning chicken pieces occasionally, for 20 minutes or until chicken reaches an home temperature of 165 degrees .
garnish with green onions, if desired.

Makes about 4 servings
Recipe adapted from
food on 08/14/2019