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This video is going extremely viral with nearly 100,000 Likes because something very obviously has changed with Chick-fil-A chicken If you look closely at this chicken, it almost doesn’t look like chicken anymore. You’d probably think it was fish But this is what Chick-fil-A chicken looks like because their...

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Wall Street Apes

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125,863 次观看 • 1 个月前 •via X (Twitter)

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35 条评论

Mild Mannered Maniac 的头像
Mild Mannered Maniac1 个月前

They switched to a cheaper product during Covid because chicken became hard to come by. They never switched back to the premium chicken they used to sell. It's garbage now IMO

Tonyum Pentathol 的头像
Tonyum Pentathol1 个月前

Sadly, chick fil a has become chemical slop. When they go back to serving real food chicken sandwiches, I’ll be back.

Tejano Bob 🇺🇸 的头像
Tejano Bob 🇺🇸1 个月前

My wife figured out if you marinated your chicken in pickle juice it taste similar to theirs. We use chicken from the local butcher and it's fantastic! Don't ask me for the recipe because she doesn't use one. A dash of that, a pinch of this and a lot of ummm about a cut 😅

Fallen Angel 的头像
Fallen Angel1 个月前

That's what these places do. If you look back, it's a pattern. They have pretty dang good food. For a couple of years they gather a following allowing word of mouth increase their fans. Then WITHOUT FAIL once they have become popular they switch out food quality. And it's ALWAYS a switch to poor quality ingredients & usually smaller portions. Cook at home. Fuck these companies.

JustaHousewife 的头像
JustaHousewife1 个月前

Have you seen their new commercials? Looks like the Bud Light/Cracker Barrel marketing team took over. Just terrible

Banned From The Internet 的头像
Banned From The Internet1 个月前

Chick-fil-A is on it's 3rd generation of the family business. That's usually where it fails. Dunderhead THE 3RD wants to be in the clubs his daddy wasn't.

Kati Sugarbaker 的头像
Kati Sugarbaker1 个月前

Thank you! I started getting sick whenever I ate chick-fil-A chicken and couldn’t find out why. Terrible GERD. and then digestive issues for 4-5 days. Why do these companies have to ruin every good thing?

Are we there yet? 的头像
Are we there yet?1 个月前

I pretty much gave up fast food a few years back, but every now and then I’d still hear the siren call of Chick-fil-A. The last time I caved was two years ago and I immediately noticed the texture and haven’t been back since.

MAGA Country Girl 🇺🇸 的头像
MAGA Country Girl 🇺🇸1 个月前

Didn't globalist buy the company a couple years ago? That would explain the poisoning of our food

MalWarez 的头像
MalWarez1 个月前

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 Where is the evidence in the video that that's from Chick-fil-A?!?!?!?! I was there last night and it didn't look like that. It was the same chicken it's always been and tasted the exact same way and was excellent

Ashburning 的头像
Ashburning1 个月前

I haven't eaten this crap yall line up for in many years... and waffle fries are garbage 🗑

trooper 的头像
trooper1 个月前

@ChickfilA we supported you until your asinine executive pulled that take a knee show shine stunt, and your food turned into a chemical trick-or-treat menu in a wrapper. Seriously... Americans have awakened to industrial garbage "food" and we're not buying it any more.

David 的头像
David1 个月前

If I wanted all this crap in my food I’d go to McDonald’s. I go to Chic-fil-A (or use to go…)for quality. Hard to beleive they close on Sundays to honor the Sabbath than Monday-Saturday they sell us out…

HighCountryObservations 的头像
HighCountryObservations1 个月前

From a food-law standpoint, “17% solution” sounds scarier than it is. The issues we look at are whether the added solution is properly disclosed and whether the labeling accurately describes the product.

Lewant2 的头像
Lewant21 个月前

All of our meat is dangerous.

FUSEMASTER 2 🔶 55ᵗʰ EN BN ⛫ 的头像
FUSEMASTER 2 🔶 55ᵗʰ EN BN ⛫1 个月前

Most of the water content goes away when you cook it. (Yes, even if the meat is still juicy wasnt burnt into jerky). IDK why they are harping on that one that hard, its almost irrelevant.

Dastard 的头像
Dastard1 个月前

We ate there once a week. But somehow my wife and I starting getting diarrhea every time we ate there. We quit.

Reveille 🎺 的头像
Reveille 🎺1 个月前

We were never supposed to eat chickens. And now with growth hormones and cage confinement, it can't be good for you. Stop eating chicken. Eat more eggs.

Soltrain😘 的头像
Soltrain😘1 个月前

I never eat fast food. For like 10 years. I went about a year ago because my husband had never had Chick-Fil-A before. I remember I used to love it. Tasted nothing like what you used to get. Even the bread was gross. Never went back. And it was pricey.

Reveleyn 的头像
Reveleyn1 个月前

DON'T EAT ANYTHING THROUGH A CAR WINDOW it's all toxic garbage that's ruining our health

Rip Ulsiv 的头像
Rip Ulsiv1 个月前

Bought a grilled chicken sandwich with a gift card a month ago, first time there in decades. It was garbage, tough snd gristley. Threw it away along with the gift card. Habit Burger's chicken club is much better, so is Chili's.

sketti 的头像
sketti1 个月前

Documentary just came out on Netflix about chicken. Very good watch

Dana Mills 的头像
Dana Mills1 个月前

I was there last night. Food and service was excellent. This video probably came from KFC. 🤔

WRKMAN 的头像
WRKMAN1 个月前

Its gross now... since they stopped using antibiotic free chicken Dont eat there

Dave Sempire 的头像
Dave Sempire1 个月前

GOOD Ole Media Pick a CONSUMER FAVORITE - and ATTACK IT! HARD, RELENTLESS, and RUTHLESSLY! but ALWAYS FORGETTING to HONESTLY COMPARE IT with ALL their COMPETITORS??? WHY? Because Chic Fillet is FAVORED NOT by Democrats! because IF THEY DID The Public might actually BENEFIT and make better decisions! Because the Democrats DO NOT LIKE Chic Fillet!!! and ALL the FAST FOODS are now taking A LOT MORE $$ SHORT CUTS That ALWAYS MEANS LESSER QUALITY!

Jack 的头像
Jack1 个月前

Ever since they decided to get their chicken from Tyson it’s been suspect ever since

Paul Miller 的头像
Paul Miller1 个月前

Eating Chick-fil-A as I read this.. Looks fine, and tastes fine.

Paul Leonard Kersey 的头像
Paul Leonard Kersey1 个月前

I don’t understand how people can see all this information yet continue to eat this fucking shit

Nee Nee 的头像
Nee Nee1 个月前

@JustMeRachel_ Stopped eating this a year ago

Timothy 🚀🌱 的头像
Timothy 🚀🌱1 个月前

More chemicals to increase obesity and addictions for big pharma to capitalize and profit off

NEX 的头像
NEX1 个月前

Man damn, just damn damn damn!

FlamePhilosopher 的头像
FlamePhilosopher1 个月前

I used to love it now I can’t eat it anymore, it makes me feel ick when it didn’t before.

Jonathan Defren 的头像
Jonathan Defren1 个月前

Hood propaganda. They don't understand the salt water solution is the secret to why the chicken is still juicy and flavorful after cooking. They can't conceive that their home cooking is trash and so they think anything different or better than it must be tainted with something.

geoamericafirst 的头像
geoamericafirst1 个月前

Dumb people keep earning this poison

Cyrus 的头像
Cyrus1 个月前

FYI. Many of your favorite grocery chicken breast gets the same treatment

相关视频

One chicken sandwich at Chick-fil-A has 46 ingredients 1 of those ingredients is now “Chicken breast containing up to 16% solution of water Customers are noticing their sandwiches are sometimes squirting fluid, and not a small amount The 16% solution of water actually contains - Water: The primary ingredient, used to add moisture and improve texture. - Salt: Enhances flavor and acts as a preservative by helping the meat retain water. - Sodium Phosphates: For meat to retain moisture, improve tenderness, and extend shelf life - Natural Flavorings: These can include broth (chicken or vegetable), herbs, spices, or other flavor extracts - Sugar or Sweeteners: Occasionally included to balance flavors - Preservatives: Such as sodium lactate or sodium diacetate, to extend shelf life - Other Additives: Some solutions may include ingredients like carrageenan or modified food starch to improve texture So it’s honest a “water solution”…. It’s more of a chemical solution with sugar water This squirting can also offer from retained fryer oil (sounds super healthy)
1:10

One chicken sandwich at Chick-fil-A has 46 ingredients 1 of those ingredients is now “Chicken breast containing up to 16% solution of water Customers are noticing their sandwiches are sometimes squirting fluid, and not a small amount The 16% solution of water actually contains - Water: The primary ingredient, used to add moisture and improve texture. - Salt: Enhances flavor and acts as a preservative by helping the meat retain water. - Sodium Phosphates: For meat to retain moisture, improve tenderness, and extend shelf life - Natural Flavorings: These can include broth (chicken or vegetable), herbs, spices, or other flavor extracts - Sugar or Sweeteners: Occasionally included to balance flavors - Preservatives: Such as sodium lactate or sodium diacetate, to extend shelf life - Other Additives: Some solutions may include ingredients like carrageenan or modified food starch to improve texture So it’s honest a “water solution”…. It’s more of a chemical solution with sugar water This squirting can also offer from retained fryer oil (sounds super healthy)

Wall Street Apes

449,657 次观看 • 11 个月前

More and more Americans are declaring they are no longer going to Chick-fil-A There are so many examples of the chicken texture now being rubberized and extremely stringy “This is why I never go anymore, because the chicken is like rubber. It's disgusting” It’s because of the type of chickens used and how quickly they grow. But there has definitely been a change because this very common robbery meat complaint used to not happen The chicken is also injected with a water solution mixed with a bunch of additives and preservatives. It can be as much as 16% of the chicken
2:14

More and more Americans are declaring they are no longer going to Chick-fil-A There are so many examples of the chicken texture now being rubberized and extremely stringy “This is why I never go anymore, because the chicken is like rubber. It's disgusting” It’s because of the type of chickens used and how quickly they grow. But there has definitely been a change because this very common robbery meat complaint used to not happen The chicken is also injected with a water solution mixed with a bunch of additives and preservatives. It can be as much as 16% of the chicken

Wall Street Apes

107,439 次观看 • 1 个月前

A large percentage of supermarket chicken isn’t just chicken The chicken is injected with a plumping solution made of water, salts, phosphates and preservatives. This is done to increase the weight, increase shelf life and to increase profits ‌ There are some surveys and analysis that claims this is done with up to 90% of the chicken in America Back in 2011 the USDA said about 30% of poultry sold was injected with some kind of liquid enhancement, that percentage has drastically grown The amount added is typically up to 10-15% by weight
1:36

A large percentage of supermarket chicken isn’t just chicken The chicken is injected with a plumping solution made of water, salts, phosphates and preservatives. This is done to increase the weight, increase shelf life and to increase profits ‌ There are some surveys and analysis that claims this is done with up to 90% of the chicken in America Back in 2011 the USDA said about 30% of poultry sold was injected with some kind of liquid enhancement, that percentage has drastically grown The amount added is typically up to 10-15% by weight

Wall Street Apes

136,150 次观看 • 3 个月前

Americans haven’t seen real chicken for so long in this country they don’t even know that store bought chicken’s color isn’t what it’s supposed to look like - This is locally farmed organic free-range chicken breast compared, you can see the deep color - Compared to “organic free range” grocery store chicken breast by Foster farms Even organic chicken looks nothing like natural farm chicken Commercial chicken are birds bread to grow extremely fast, they are killed very young and typically have less nutrients. Fast growth makes breast muscle pale Farm chicken have more nutrients and the meat is darker, has a more deep color because the birds are older when killed. Older birds develop myoglobin which gives it this color. Also because the birds have more real movement, their muscles hold more myoglobin
1:19

Americans haven’t seen real chicken for so long in this country they don’t even know that store bought chicken’s color isn’t what it’s supposed to look like - This is locally farmed organic free-range chicken breast compared, you can see the deep color - Compared to “organic free range” grocery store chicken breast by Foster farms Even organic chicken looks nothing like natural farm chicken Commercial chicken are birds bread to grow extremely fast, they are killed very young and typically have less nutrients. Fast growth makes breast muscle pale Farm chicken have more nutrients and the meat is darker, has a more deep color because the birds are older when killed. Older birds develop myoglobin which gives it this color. Also because the birds have more real movement, their muscles hold more myoglobin

Wall Street Apes

45,354 次观看 • 9 天前

Natural chicken looks much different than what we’re used to seeing in an American grocery store “This is chicken breast from a small family farm. Looks very different from the store, huh?” Pasture-raised chicken breasts are pinker than grocery store chicken due to higher levels of myoglobin in the muscle tissue They have a better diet and get much more exercise which makes it much more nutrient rich than store bought chicken
1:03

Natural chicken looks much different than what we’re used to seeing in an American grocery store “This is chicken breast from a small family farm. Looks very different from the store, huh?” Pasture-raised chicken breasts are pinker than grocery store chicken due to higher levels of myoglobin in the muscle tissue They have a better diet and get much more exercise which makes it much more nutrient rich than store bought chicken

Wall Street Apes

149,211 次观看 • 3 个月前

It turns out the Chick-fil-A grilled chicken sandwich is just as bad as the original chicken sandwich The grilled chicken sandwich contains 65 INGREDIENTS, including anti-foaming agents, dough conditioners and EDTA salts have been found to induce massive intestinal inflammation “This should contain no more than 10 ingredients, but then it'd be hard to addict you to coming here”
0:43

It turns out the Chick-fil-A grilled chicken sandwich is just as bad as the original chicken sandwich The grilled chicken sandwich contains 65 INGREDIENTS, including anti-foaming agents, dough conditioners and EDTA salts have been found to induce massive intestinal inflammation “This should contain no more than 10 ingredients, but then it'd be hard to addict you to coming here”

Wall Street Apes

169,820 次观看 • 1 年前

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!
1:29

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 次观看 • 8 个月前

This chicken broth is supposed to be good until November 7th, 2027. It’s been in this woman’s fridge, she went to use it to find it has become a slimy solid “It smelled like cleaner, which was weird — So I started pouring it. I'm going to show you what comes out. There is a It won't even pour because it's clogged. It's like a cloth that smells like bleach” Chicken broth is meant to be used within 14 days of opening regardless of refrigeration What you’re seeing on this video isn’t spoilage, it’s just chicken broth becoming gelatin. Chicken broth is simmered down collagen and other parts of the chicken that will get more solid after refrigeration
1:39

This chicken broth is supposed to be good until November 7th, 2027. It’s been in this woman’s fridge, she went to use it to find it has become a slimy solid “It smelled like cleaner, which was weird — So I started pouring it. I'm going to show you what comes out. There is a It won't even pour because it's clogged. It's like a cloth that smells like bleach” Chicken broth is meant to be used within 14 days of opening regardless of refrigeration What you’re seeing on this video isn’t spoilage, it’s just chicken broth becoming gelatin. Chicken broth is simmered down collagen and other parts of the chicken that will get more solid after refrigeration

Wall Street Apes

55,140 次观看 • 13 天前

Did you know that some meat is sold with added water? According to the USDA, about 15% of beef and 30% of chicken is "enhanced" by injecting it with a saltwater solution. The package will typically say something like "contains up to X% solution." That means part of what you're paying meat prices for is water.
0:41

Did you know that some meat is sold with added water? According to the USDA, about 15% of beef and 30% of chicken is "enhanced" by injecting it with a saltwater solution. The package will typically say something like "contains up to X% solution." That means part of what you're paying meat prices for is water.

Red Pill HQ

178,769 次观看 • 3 个月前

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken
0:29

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken

Shredhappens

66,620 次观看 • 29 天前

Our food is a science experiment This chicken was baked, put into a ziplock and it has been in that bag for 6 MONTHS Look at it, it still looks near perfect Old chicken used to become - Discolored, turning grey and green - Very slimy - It should have usable mold, a lot of it - The texture should be almost liquified But this chicken is near perfect “It has not rotted, it has not molded” The ziplock bag could provide some shielding from air and spores but still after 6 months this chicken should be disgusting Our food is a science experiment Someone in Europe confirmed their chicken will mold in just 3 days (proof shown)
2:12

Our food is a science experiment This chicken was baked, put into a ziplock and it has been in that bag for 6 MONTHS Look at it, it still looks near perfect Old chicken used to become - Discolored, turning grey and green - Very slimy - It should have usable mold, a lot of it - The texture should be almost liquified But this chicken is near perfect “It has not rotted, it has not molded” The ziplock bag could provide some shielding from air and spores but still after 6 months this chicken should be disgusting Our food is a science experiment Someone in Europe confirmed their chicken will mold in just 3 days (proof shown)

Wall Street Apes

37,451 次观看 • 2 个月前

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.
1:11

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,506 次观看 • 1 年前

This dish is called nurungji chicken, popular in Korea but I'm not sure if any restaurant sells it in the US. It's stuffed with sweet glutinous rice and chestnuts, dates, garlic (like samgyetang) and cooked over fire. I seasoned the chicken with salt, pepper, garlic powder and paprika and smoked it for a few hours until it hit 165F internal. The sweet rice was soaked overnight but did not cook all the way through because of the lack of water, so I added some water on the hot stone and cooked for a few mins until it was done. Really enjoyed this one as you can tell. The smoked chicken with sweet rice paired with corn cheese and ramen was 👌😩
1:21

This dish is called nurungji chicken, popular in Korea but I'm not sure if any restaurant sells it in the US. It's stuffed with sweet glutinous rice and chestnuts, dates, garlic (like samgyetang) and cooked over fire. I seasoned the chicken with salt, pepper, garlic powder and paprika and smoked it for a few hours until it hit 165F internal. The sweet rice was soaked overnight but did not cook all the way through because of the lack of water, so I added some water on the hot stone and cooked for a few mins until it was done. Really enjoyed this one as you can tell. The smoked chicken with sweet rice paired with corn cheese and ramen was 👌😩

POV Husband

122,255 次观看 • 8 个月前

Who remembers yellow chicken? “Real chicken is yellow, not white. Pasture-raised chicken usually has yellow fat and skin because of natural pigments found in grass, corn, and marigold. Industrial chicken, raised indoor on grain, looks much more pale in comparison” “This gets even worse once you consider that 97% of USDA chicken is washed in chlorine, washing away more of the natural color. The result is that white pale chicken can often signal less diversity in diet and lower micronutrient content” All of this is true Chicken skin and fat color comes largely from xanthophylls, carotenoids. in their diet. Pasture raised or free range birds eating grass, bugs, corn, marigolds, or other plants accumulate these pigments Chlorine rinses are common, It is used as an antimicrobial in some processing, it might “washes away some natural color” but the main reason for paler color is diet, not the wash Paler chicken will very likely have a much worse nutrients density because of dirt We need to go back to natural foods, not commercial farming that strips nutrients from foods
2:50

Who remembers yellow chicken? “Real chicken is yellow, not white. Pasture-raised chicken usually has yellow fat and skin because of natural pigments found in grass, corn, and marigold. Industrial chicken, raised indoor on grain, looks much more pale in comparison” “This gets even worse once you consider that 97% of USDA chicken is washed in chlorine, washing away more of the natural color. The result is that white pale chicken can often signal less diversity in diet and lower micronutrient content” All of this is true Chicken skin and fat color comes largely from xanthophylls, carotenoids. in their diet. Pasture raised or free range birds eating grass, bugs, corn, marigolds, or other plants accumulate these pigments Chlorine rinses are common, It is used as an antimicrobial in some processing, it might “washes away some natural color” but the main reason for paler color is diet, not the wash Paler chicken will very likely have a much worse nutrients density because of dirt We need to go back to natural foods, not commercial farming that strips nutrients from foods

Wall Street Apes

74,656 次观看 • 3 个月前

Modern chicken you buy from the grocery store in America sometimes has a very off texture, it’s called “woody chicken” It can even effect fresh, organic, air-chilled chicken It happens because modern chickens are bred and raised for maximum speed and breast yield, the issue is so common it’s effecting up to 30–50%+ of chicken flocks Normal chicken breast is firm but pliable. Woody breast feel: - Hard or rigid to the touch (even raw) - Pale or discolored - Fibrous, chewy, stringy, or rubbery when cooked - Sometimes with a bulging ridge They say you can eat it without any health concerns hit most people think it tastes awful, like it’s fake
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Modern chicken you buy from the grocery store in America sometimes has a very off texture, it’s called “woody chicken” It can even effect fresh, organic, air-chilled chicken It happens because modern chickens are bred and raised for maximum speed and breast yield, the issue is so common it’s effecting up to 30–50%+ of chicken flocks Normal chicken breast is firm but pliable. Woody breast feel: - Hard or rigid to the touch (even raw) - Pale or discolored - Fibrous, chewy, stringy, or rubbery when cooked - Sometimes with a bulging ridge They say you can eat it without any health concerns hit most people think it tastes awful, like it’s fake

Wall Street Apes

103,821 次观看 • 3 个月前

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)
1:01

This post has 375k Likes. Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added” “Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added. So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy. So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video) I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about” FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)

Wall Street Apes

779,518 次观看 • 1 年前

🚨 CHICK-FIL-A CHANGED ITS CHICKEN - STOMACH PROBLEMS SPARK ONLINE FREAK-OUT A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time. This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year. No big announcement. No warning to customers. Same menu - different chicken. Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat. Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question: Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?
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🚨 CHICK-FIL-A CHANGED ITS CHICKEN - STOMACH PROBLEMS SPARK ONLINE FREAK-OUT A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time. This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year. No big announcement. No warning to customers. Same menu - different chicken. Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat. Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question: Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?

HustleBitch

1,359,454 次观看 • 10 个月前

🚨 THE “ORGANIC CHICKEN” SCANDAL EVERYONE MISSED - WHAT 5% RETAINED WATER REALLY MEANS A viral clip is exploding after a shopper exposed a detail hidden in plain sight on almost every pack of “organic chicken”: “I just learned that organic chicken has 5% retained water.” Then she drops the bomb: “Retained water basically means it was dumped in a chlorine-filled pool so it can be preserved.” Meaning? Consumers buying chicken pay EXTRA for the “clean” “healthy” “organic” option that has been soaked in a chlorine solution before it ever hits the shelf. Then she shows the alternative: “Air-chilled - that means it’s cooled with air only… not sitting in a chemical bath.” Most people had no idea their “organic” chicken could still be processed this way and that the label doesn’t clearly say it. Did you know you were buying chicken that may have been soaked in chlorine… or is this the first time you’ve ever heard about this?
0:33

🚨 THE “ORGANIC CHICKEN” SCANDAL EVERYONE MISSED - WHAT 5% RETAINED WATER REALLY MEANS A viral clip is exploding after a shopper exposed a detail hidden in plain sight on almost every pack of “organic chicken”: “I just learned that organic chicken has 5% retained water.” Then she drops the bomb: “Retained water basically means it was dumped in a chlorine-filled pool so it can be preserved.” Meaning? Consumers buying chicken pay EXTRA for the “clean” “healthy” “organic” option that has been soaked in a chlorine solution before it ever hits the shelf. Then she shows the alternative: “Air-chilled - that means it’s cooled with air only… not sitting in a chemical bath.” Most people had no idea their “organic” chicken could still be processed this way and that the label doesn’t clearly say it. Did you know you were buying chicken that may have been soaked in chlorine… or is this the first time you’ve ever heard about this?

HustleBitch

945,274 次观看 • 10 个月前

This man’s wife has gone vegan for a few months now. She stays away from all forms of meat including dairy and fish. For dinner she ordered a chicken quesadilla with no chicken. The restaurant seemed to not see the part that said no chicken and put chicken on it. The husband informs her that she thinks there is chicken on it and she panics and runs to the restroom and tries to make herself throw up. Was this the restaurants fault for overlooking the special instruction or should she just have ordered a cheese quesadilla?
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This man’s wife has gone vegan for a few months now. She stays away from all forms of meat including dairy and fish. For dinner she ordered a chicken quesadilla with no chicken. The restaurant seemed to not see the part that said no chicken and put chicken on it. The husband informs her that she thinks there is chicken on it and she panics and runs to the restroom and tries to make herself throw up. Was this the restaurants fault for overlooking the special instruction or should she just have ordered a cheese quesadilla?

SonnyBoy🇺🇸

1,907,552 次观看 • 5 个月前