Quote:
Originally Posted by mikeycereal
I used to like rotissarie chicken, but the last few times I bought one it tasted different and the texture was tougher. It was really gross, like chewing rubber. Ended up tossing it. I was trying to figure out why it was like that since I love chicken. Only experienced that about 4 times in the last 4 years. When I bought chicken breasts there was that same rubber texture after cooking. And it's not from overcooking. It may be from added hormones. When I get chicken from Cane's or Huey's it's always been melt in the mouth good. The tenders aren't a problem, seems to be more with the breast.
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When a chicken is marinated, or Brined too long it gets tough, with a rubber consistency. We brine all of our poultry before baking or rotisserie, keeps them juicy. Could be Costco or their supplier, has changed their soak process and chicken comes out very different