Tyson Boneless Skinless Chicken Thighs, 2.5 Pound (Frozen)
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Gluten isn't present.
Tyson's chicken is mass-produced in accordance with USDA standards. These guidelines are used to feed, grow, and slaughter the chicken in an effort to make it universal and meet the growing demand for chicken. Not to mention security! It's no surprise you don't like it because it's bland; however, if you grow your own, you can feed, water, give them range space, and figure out what to feed them, all of which will improve their quality. That is to say, flavor. To get it right, you'll have to put in some effort. Eggs are similar in that you can either grow your own or pay more at a farmers market. Otherwise, you'll have to use frozen chicken, as directed, and expect a lot of liquid to leak out as it thaws. Above all, make use of marinades and rubs.
For recipes, I'd look to your air fryer. They're not breaded or seasoned in any way.
Selected User Reviews For Tyson Boneless Skinless Chicken Thighs, 2.5 Pound (Frozen)
They made them in a crock pot just a few days ago. They noticed something wasn't quite right after eating two large spoonfuls. Hundreds of WORMS were discovered in the chicken's cooking pot! WORMS were abundant in the chicken! It's upsetting and disgusting just to bring this up! br>In addition to the coronavirus, we must take extra precautions when caring for our senior citizens. No matter who you are, this is a serious health risk. Please do not purchase this product because Tyson is experiencing serious quality control issues. br> This isn't the first time I've had issues with Tyson products, but the raw chicken seems to be the culprit.
I gave up after attempting to remove the fat with my knife slipping all over my cutting board. I couldn't go any further because I was sick to my stomach. I frequently purchase Tyson boneless, skinless chicken breasts, but this is my first encounter with their vile chicken thighs. I should have photographed the lumps of fat mixed in with the meat on my cutting board, but I tossed the entire bag in the trash. The two photos were taken from the trash. Now, before it starts to rot, I'm going to toss it in the big outdoor trash can. Gross. YUCK, YUCK, YUCK, YUCK.
This bag of frozen thighs has been on my wish list for a long time. I've never had a problem with belly fat, freezer burn, or anything like that. I also enjoy making these to use in a variety of dishes. br>br>Some words of wisdom for those in need: you don't need to thaw these, but you will need to cook them with enough lubricant in the pan and at a high enough heat to cook off the excess moisture quickly if you are going to cook them. If you want a beautiful golden crust on these, make sure there's no moisture left in them. Otherwise, you'll just end up boiling them. However, because you're cooking from frozen, you'll need to lower the temperature after you've cooked out the excess moisture to allow it to finish cooking. If you're going to thaw them first, make sure to pat them dry and season them with salt about 30 minutes before cooking them on the counter, covered. Remove any excess moisture from the salting process with a paper towel. This allows them to gradually warm up to room temperature, reducing the amount of time they spend cooling the pan. br>br>Add them to sauces as well. I've never had them come out chewy or tough after putting them in a sauce. You can put them in the sauce to defrost. I've also put them on a wire rack in the oven, which is definitely the way to go if you're worried about excess fats. br>br>My favorite way to do this is to pan fry the chicken from frozen in olive oil, seasoning it with garlic, salt, black pepper, and onion, and then serve it chopped on a bed of iceberg lettuce, broccoli slaw, bacon pieces, cheese, croutons, or sunflower seeds, drizzled with the pan-fried juices. There is no need for a dressing. This dish is flavorful and easy to make. br>br>One of the things I like about these bags is that the chicken appears to be flash frozen separately, as it does not stick together in one lump. It's very simple to just fish out one or two for a quick meal. I have no complaints, and based on the reviews I've read, I'm wondering if the problems they're having are due to a lack of proper technique when it comes to making these.
However, the actual meat weight is only a little over 1 pound. The rest is entirely made up of water. Even after I thawed everything out, my stir fry was ruined. The fragments had shrunk to such a minute size. And then there was the time when I went to fry something on high heat. There was more water coming out. Soup was served to me. Stir-frying is not an option. It's all water, but there's a lot of fat in it. THE MONEY WAS NOT WORTH IT! Grrrrr.
They're high in both fat and water. I thawed mine and began attempting to remove as much fat as possible. Then something strange occurred to me. They weren't solid, but rather a jumble of odd bits stuck together. Tyson clearly uses meat glue to join all the reject trimmings from regular thighs, despite their claims to the contrary. br>br>Because meat glue is made from gross things like blood plasma for the clotting factor, it is exempt from disclosure requirements because it is "natural. " " If you don't mind paying half as much for water, fat, and blood clots, they could be a good deal. UGH!.
There's so much that can't be used that it's like paying $6 for a nugget.
Although the image shows no fat, these things are LOADED with fat, and good luck trying to get it off; it took me an hour to get two bags of this, groce.
I think I'll stick with chicken breasts because the thighs I got had so much fat on them that preparing the chicken dinner I had in mind took twice as long because of all the trimming I had to do. The end result was satisfactory, and thigh meat, which is halfway between light and dark, has its merits. If you're trying to eat healthy, it's just a pain. However, if you don't mind the fat, I suppose these are ideal.
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