On 5/27/2014 11:46 PM, isw wrote:
> Seems that in my area (Bay Area above SF), chicken breasts have been
> getting larger over the past few years. A lot of the ones at the local
> (small chain) super clock in at about a pound per side (i.e. 2 lb. per
> bird), and that's with the tenderloins removed.
>
> Also (and this is the real question), many of the breasts have parts
> with a texture which is "tougher"; finer grained, almost crunchy, even.
> This is true whether the piece is cooked whole and then sliced, or cut
> up and then cooked. Sautéed, grilled, oven-cooked -- doesn't matter.
>
> Sometimes I can notice it when I'm cutting the raw chicken, too, so I
> don't think it's due to the cooking process.
>
> Has anyone else experienced this and/or know what causes it?

They've been breeding chickens to be larger overall for a good many
years now. It's become a problem for the places that serve wings,
because the wings are now so large, they have to reduce the number of
wings in a portion, which doesn't look good on the menu.