Why was the chicken meat difficult to remove from the bone?
I cooked 2 whole chickens last night on the rotisserie. 4 1/2 lb., Free Range, Natural, Air Chilled chickens purchased just a few hours prior from a high end butcher I completely trust. It is there top of the line brand.
They cooked for 1 1/4 hours to 155 degrees. I let them rest for about 15 minutes and the temp went up to 165.
They were perfectly cooked, moist and tender and cooked all the way through. They were not too dry nor undercooked at all. The flavor was delicious.
But........the meat was very difficult to cut from or even eat off of the bone. Even the leftovers that were reheated in the microwave (Consequently cooked a bit further) had this issue.
Any idea what could have caused this? Chicken vender/brand? My preparation?? Fluke?
I am not completely sure, but when we buy chickens from a farm that raises them free and natural, the meat tends to be, shall we say, more toothsome and certainly much harder to get off the bone compared to say a Rotisserie chicken from the grocery store. I always thought that it was the fact that they were usually slightly older (due to not being given antibiotics and things to make them grow quickly) and them being more natural.
I know this is not really a scientific answer but I just think it's because they are natural and free range.