George wrote:
> On 5/13/2010 8:44 PM, zxcvbob wrote:
>> aem wrote:
>>> On May 13, 4:36 pm, " >
>>> wrote:
>>>> There was ad in the paper by my local grocery store for chicken
>>>> breasts which were enhanced with 15% chicken broth. Are they adding
>>>> water, and calling it broth? Does this make them more flavorful, and
>>>> less dry? I like thigh meat much better, and it always amazes me how
>>>> restaurants use breasts, and various toppings to increase make a
>>>> chicken breast sound exciting.
>>>>
>>> Go to that store and ring the bell in the meat department. When
>>> somebody appears, complain loudly about their decision to carry the
>>> product. "I won't pay chicken prices for water," "I'm the cook, I
>>> don't want somebody else flavoring my chicken," etc. Resistance may
>>> be futile, but maybe not. It's worth trying. -aem
>>>
>>
>>
>> I bought some chicken breasts yesterday at the corner little supermarket
>> -- I think they are Purdue brand -- and they say "less than 1/2%
>> retained water" on the label. (It's kind of sad that they have to label
>> that the meat is *not* adulterated.)
>>
>> I cooked one and it didn't shrink much and it wasn't salty. It tasted
>> like cardboard, like a chicken breast is supposed to. :-) I can work
>> with that. Now if I can just find some dark meat packaged by these folks.
>>
>> Bob
>
> There is a evil local small chain here where all of their chicken is
> labeled and sold like that. They definitely have all of the usual
> chicken parts. Surprised yours only has the breasts.
>
>


They probably do have the other parts. Breasts were on sale for
88¢ per pound, so I didn't even look for thighs or whole birds.

Bob