Lucas Delgado
There are several reasons why chicken might be chewy. One of the main reasons is overcooking, which can cause the chicken to become dry and rubbery. Undercooked chicken can also be chewy, with a jiggly consistency. The part of the chicken being cooked can also be a factor, as chicken breasts tend to be drier and more chewy than chicken thighs or legs. In addition, chicken bought from the supermarket may be of lower quality and have a tougher consistency due to being injected with water or rapid growth rates during breeding.
Characteristics of chewy chicken:
| Characteristics | Values |
|---|---|
| Overcooking | Chicken can become chewy, stringy, and dry when overcooked. |
| Undercooking | Undercooked chicken can also be chewy and is unsafe to eat due to the risk of food poisoning. |
| Chicken part | Chicken breast tends to be drier and more chewy than chicken thigh or legs. |
| Cooking method | Poaching chicken or slow cooking can result in chewiness. |
| Chicken quality | "Woody chicken" or "woody chicken breast" refers to chicken with a tougher consistency due to bulging muscles, and is often cheaper and larger in size. |
| Resting time | Freshly processed chicken should be rested for 24-48 hours before cooking to prevent chewiness. |
| Water content | Chicken with added water may become chewy. |
| Growth rate | Rapid growth rates in commercially raised chickens can lead to higher stress levels, degrading protein and causing collagen and fat to move into the muscle, making it tougher. |
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What You'll Learn
Overcooking chicken
Chicken breasts that are chewy could be a result of overcooking. Overcooked chicken is chewy, possibly stringy, and dry. The chicken dries out, leaving a leathery and unpleasant texture. This is especially the case if the skin is removed. The solution is to not overcook the chicken and to cover it with sauce, braising liquid, or aluminum foil to prevent it from drying out.
Chicken breasts can also become chewy due to "woody chicken breast", which is caused by bulging muscles leading to a tougher consistency. This issue has been observed in 5-30% of chicken in the US and has been linked to rapid growth rates in commercially raised chickens. The stress from fast growth degrades protein and causes collagen and fat to move into the muscle, making it tougher.
Additionally, the part of the chicken used for cooking can affect its texture. Chicken breast tends to be drier and more chewy than chicken thigh or legs. Resting the meat for 24-48 hours before cooking can also help reduce chewiness.
Chewy chicken may also be due to undercooking, which can cause the chicken to have a rubbery texture. Undercooked chicken usually has a shiny appearance and a jiggly consistency. It is important to note that eating undercooked chicken can be dangerous as it may contain bacteria that can lead to food poisoning.
To avoid chewy chicken, it is recommended to sear both sides of the chicken breast at high heat and then continue cooking at a lower heat. Letting it rest for a few minutes before cutting can also help ensure moist and tender meat.
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Undercooking chicken
Chicken that is undercooked can be chewy, with a jiggly consistency and a shiny appearance. Undercooked chicken is not just a textural issue, as consuming it can make you very sick. According to the CDC, undercooked chicken may be contaminated with bacteria that can lead to food poisoning.
The quality of the chicken can also play a role. Commercially raised chickens, particularly those that have been bred to reach kill weight quickly, may have tougher meat due to the impact of rapid growth on muscle composition. This phenomenon is sometimes referred to as "woody chicken" and is characterised by a fibrous, coarse texture.
To avoid undercooking chicken, it is essential to ensure that it is cooked thoroughly without overcooking it, as this can also lead to a chewy texture. Using a meat thermometer can help you determine when the chicken is done, with white meat cooked to an internal temperature of approximately 155-160 °F and dark meat reaching 165-180 °F.
Additionally, resting the meat for 24-48 hours before cooking can help improve its texture. Brining or marinating the chicken before cooking can also make it more tender and reduce chewiness.
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Woody chicken breast
Chewy or rubbery chicken is usually the result of overcooking or undercooking. However, in some cases, the chicken itself may be the issue. In recent years, consumers have noticed that chicken breasts seem to be tougher than normal, with a fibrous, coarse texture that is harder to chew. This is known as "woody chicken" or "woody chicken breast".
To avoid purchasing woody chicken, it is recommended to feel the texture of the meat before buying. Organic, free-range options seem to be less likely to be woody, although they tend to be more expensive. Consumers should also be aware that some chicken may be injected with water to increase weight, so checking the ingredients list for added water is advised.
If you end up with a woody chicken breast, there are ways to mitigate the toughness. Tenderising the meat, mincing it, or slow cooking it can help improve the texture. Hiding it in a brothy dish or shredding it into a mayo-based coleslaw can also disguise the toughness.
Additionally, there are ways to prevent your cooked chicken from becoming chewy. Overcooking is a common cause, so using a meat thermometer to ensure the chicken is cooked to the appropriate temperature is important. For white meat, this is approximately 155-160 °F, while for dark meat, it is 165-180 °F. Covering the chicken while cooking can also help prevent it from drying out, as can letting it rest for a few minutes before cutting into it.
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White striping
Chewy chicken is often the result of overcooking, which can cause the meat to lose its moisture and become rubbery. Undercooked chicken can also be chewy, exhibiting a jiggly consistency. However, it is important to note that consuming undercooked chicken may lead to food poisoning due to bacteria.
One specific cause of chewy chicken could be a condition known as "white striping." This condition affects the overall quality of the chicken, creating white fatty stripes that run parallel to the muscle fibers in the breast, thigh, and tender muscles. White striping is a muscle disease that arises when fat replaces muscle tissue, resulting in tough and fibrous meat with a distinctive scar-like appearance. It is often mistaken for "woody breast," another condition that results in tougher chicken meat due to bulging muscles.
To address the issue of white striping, some farmers and scientists are advocating for allowing flocks to maintain their natural growth patterns. Using more naturally growing breeds and improving their welfare conditions can lead to healthier chickens with better meat quality and fewer instances of diseases like white striping.
While white striping does not pose a known risk to human health, it is classified as a meat quality issue, and the affected meat is generally less desirable for consumption due to its tough and chewy texture.
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Resting meat
If your chicken is chewy, it is likely that you are overcooking it. Chicken breasts have also been known to have an unpleasant texture, known as "woody chicken breasts". This phenomenon is relatively new, and researchers are still trying to find the exact cause and cure. Woody breasts are hard to the touch, often pale in colour, and have a poor-quality texture.
Now, on to resting meat.
When cooking large pieces of meat, such as roasts or turkey, it is important to let the meat rest before cutting into it. This may seem odd, especially since we are usually told not to let food sit out for too long. However, by letting meat rest, you will achieve an evenly moist and flavorful dish. This is because, as meat cooks, the muscle fibres start to firm up and water gets pushed out. This moisture moves outward toward the surface of the meat, where some of it eventually evaporates. When you take your roast out of the oven, the moisture still inside needs some time to redistribute back through the meat. If you cut into it right away, the liquid will pool out and your roast will end up very dry. By letting it rest, the moisture is re-absorbed and your meat will be tender and juicy. This process is called carry-over cooking, and it is why many recipes tell you to take meat out of the oven a little before it is done cooking.
The amount of resting time for a particular cut of meat or cooking technique will vary, but it is usually between 10 and 20 minutes. To rest your meat, simply remove it from the oven or burner and transfer it to a cutting board, warm plate, or serving platter. Then, tent the meat in foil to keep it warm. Remove the foil after the appropriate rest time, and serve.
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Frequently asked questions
Your chicken might be chewy because it has been overcooked, which causes the meat to dry out and become rubbery.
To prevent your chicken from becoming chewy, avoid overcooking it. You can use an instant-read thermometer to check the internal temperature of the chicken, which should be approximately 155-160 F for white meat and 165 F - 180 F for dark meat.
Undercooked chicken usually has a mushy texture, but it can also be chewy if it is very rare. However, eating undercooked chicken can be dangerous as it may contain bacteria that can cause food poisoning.
Yes, the type of chicken you buy can also affect its texture. "Woody chicken" is a term used to describe chicken breasts that are tougher, paler, and less tasty due to rapid growth rates and stress during the chicken's life.
To tenderise woody chicken, you can try marinating it in yogurt or buttermilk before cooking. Slow cooking, mincing, or shredding the chicken into a broth or mayo-based dish can also help mask the tough texture.
