HOME > Chowhound > General Topics >
What's your latest food project?
TELL US

How can I tell if I bought some bad chicken??

m
LOCKED DISCUSSION
MrsD May 20, 2007 08:42 PM

This is the second time this is happened to me with buying chicken from the grocery store, The first occasion was when I bought some incredibly cheap chicken breasts from Stater Brothers and they were huge mutant sized chicken breasts. When I got them home they just didn't taste right and I threw them away. The second time was last week when I bought some cheap chicken tenders from Ralphs. I cooked them and they were awful. They tasted gummy and disgusting. What is the rule of thumb for knowing if chicken is freshor not? I don't want to keep buying chicken on sale only to have it taste disgusting when I cook it.

0
PRINT EMAIL LINK LOCKED DISCUSSION
  1. m
    MommaJ May 20, 2007 11:59 PM

    I think bad chicken has quite a pungent "off" smell. I can tell the minute I open the plastic overwrap, and have returned it more than once. If you don't have a sensitive nose, ask a family member to take a sniff. I also always check the date on the package (with my store's chicken it's the date it was packaged, not a "use by" date), and never buy anything that is more than a day or two old. I also never keep chicken in the refrigerator more than a day before using. It seems to be the most perishable of all the meats.

    0
    LINK LOCKED DISCUSSION
    1. j
      Just Me May 21, 2007 12:10 AM

      First and foremost...chicken that is bad can be like nuclear waste! I would highly recommend that you stop buying chicken "on sale". Chicken is not an ingredient to play around with. First Chef rule..."when in doubt throw it out!" If the chicken smells of ANYTHING before cooking then it's not good. If it is slimey then throw it out (not buttery slimey but sticky slimey).

      0
      LINK LOCKED DISCUSSION
      1. a
        Amanita May 21, 2007 12:34 AM

        I've found nearly all supermarket chicken in the US to be just plain gross, loaded with water and tasteless. Not really dangerous, but not really worth cooking. People, when you cook a normal chicken breast in the frying pan, the pan should not fill up with water. Whole chickens are probably better. The organic, etc. chickens which ate caviar for 90 days before being slaughtered are also good, but a bit expensive. Frozen chicken parts from Trader Joe aren't too bad - they're tasteless, too, but at least they're cheap and safe. I think.
        It is really unfortunate that good food costs so much money.

        0
        LINK LOCKED DISCUSSION
        1. c
          CesaReis May 21, 2007 01:42 AM

          This experience is very good prety much with evereting when you want to TRAIN your NOSE in the kitchen
          Chicken and fish are the most sensitive meats to the olding process, after you train your nose a couple of times it´s ease to identify the "bad" ones.
          If you have a microwave...
          Get a recipient in a small size, like cup.
          Put a small piece in the botom and cover it completely with film or someting.
          Heat it, until it gets white, remove the cover...
          ...if you feel the pungent, or very close to the roten smell, its bad. Or else i belive it will smell like chicken (doh).
          After experience of feeling the horrible smell of bad chicken i belive you would be able to reconize it just when you buy it raw.
          Your mind never forget a horrible sensorial experience (I belive that you can easely remember the 3 worse meals of you life).
          Don´t eat bad chicken it may give you salmonela as ease as you can say chicken.

          (Sorry the bad grammar and Speling, in Brazil we can´t pratice that much english)
          Cheers Bro

          1 Reply
          0
          LINK LOCKED DISCUSSION
          1. re: CesaReis
            b
            beevod May 21, 2007 06:27 AM

            When it comes to chicken, the nose knows.. If you have even a scintilla of doubt, toss it. And....thank goodness for Fairway -- their chicken I trust.

            0
            LINK LOCKED DISCUSSION
          2. The Chowhound Team May 21, 2007 06:32 AM

            Folks, pardon the interruption, but we seem to have two threads going on this subject. Please continue any discussion on this subject here:

            http://www.chowhound.com/topics/403478

            Thanks!

            0
            LINK LOCKED DISCUSSION
            Show Hidden Posts