Supermarket Chicken ?

[J4CKO]

Bought some from Sainsburys and fried it for a curry, four breasts produced half a pint of water than I had to boil off.

Is that just whats pumped into it to bulk it out, dont seem to get that from the ones from butchers.

Why are they still allowed to do it as it must cost a lot of energy to boil it off ? never mind the time.

[J4CKO]

Luke. said:

So nice that your mate's helping you out on your thread, Jacko.

Yeah, its not a naming coincidence we are acquainted.

[J4CKO]

C70R said:

If you care about the things you're putting into your body (and that of your family/children), is it really that difficult to do a bit of research? Use the internet, talk to your local butcher, ask friends/family.

If you don't care enough, then please continue to buy lowest common-denominator supermarket meat, but don't complain about it.

I'll just leave this here: https://www.youtube.com/watch?v=KliNd7J6vSM

Did you miss my original post about normally going to the butchers.

Was in Sainsburys, needed some dead bird to make a quick curry and the butchers closes when I return from the daily grind and we had none left, my point was why are they allowed to inflate chicken to a third bigger than normal with water that you then need to boil off ?