Four breasts......?!
Four breasts......?
I cooked a chicken yesterday that had two normal breasts, and two smaller perfectly formed breasts underneath those. Is it normal for chickens to have these, I have never noticed before? It was a rather cheap chicken, and not a free range one. Could this be the reason for this?
Answers:
I just saw the title of this answer and immediately clicked on it hoping for something saucy, but i see you're talking about food. Ah, well...
I dunno, you'd have to ask a chef or someone
I have never seen it either but any time you can get four breasts for the price of two....sign me up.
It sounds like are describing the chicken tenders? if not, that is bizarre and I have never ever heard of that before.
these were probably not breasts but cancerous tumors which are renowned on chickens.if you ate them get checked out by a doc as these are poisonous but also could be a sign of bird flu .
why have i got 3 thums down it is true honest
in all my years as a chef i have never see it,but we humans have deformities so why not chickens,as long as it looked and tasted ok i really wouldnt worry about it
You are talking about the mini fillets. There are indeed two muscle groups making up the breast.
Yes it's perfectly normal. This is just muscle tissue, all chickens have it. In culinary terms it is known as the fillet. It's just a normal part of any chickens anatomy.
She must be abnormal to have 4 breasts. On the other hand, she could feed her babies properly with all that resources!
Hey Moe Hey Moe, Fried Chicken look Moe your favorite breast meat, I told you I wanted four Drumsticks KnuckleHead, umh na na Ouch
The Americans cal them 'tenders' we call them mini fillets - when i buy skinless boneless chicken breasts i cut them out, save them and make 'goujons' with them. Cut them in half length wise, dip them in beaten egg then into breadcrumbs and fry them, serve them with a dip - yummy!!!!
You've got the fillet, also known as Goujon - these are the most succulent parts of a chicken. Supermarkets normally remove them and either sell them separately or use them to make their own-brand specialities, generally ruined with breadcrumbs, cooked with a weak herby wash and sold in a box.
My local butcher sells his chicken breasts with the fillets attached. The breasts are free-range, better than those sold by my local supermarket, and cheaper, too.
Cheap meat from supermarkets is a myth. Get it in bulk from a local butcher, and freeze it.
four breasts ?can i have your number
Could be that you are talking about the chicken tenders. Tenders are an actual part of the chicken. They lay between the breast and keel or breast bone. If you remove the breast meat, the tenders usually don't come off with the breast. They do look like small breast pieces, and are one of the best parts of a chicken to eat.