The moisture from the cutup chicken was wicked out by the poultry pad in the
bottom on the package.
I always brine any poultry I cook and that gives great flavor juiciness and
tenderness.
Brine your cutup chicken and you will be pleased.


--
Emil Luca

"Tom or Mary" > wrote in message
...
>I usually buy whole chicken and cut it up myself, because it seems as if
> precut chicken is tougher than whole chicken. Has anyone else come to this
> conclusion? This week cut-up chicken is thirty cents per pound cheaper
> than
> a whole chicken, and I am tempted to buy the cut-up because of the price
> difference, but I worry I will be disappointed.
>
> Tom
>
>