Why did my chicken go grey & rubbery????

[Suckmybaubles]

Roasted some chicken pieces in oven yesterday & they came out grey & rubbery! (much to DH disgust). Skin was crispy & golden though. Anybody know why?? It's happened before when I've made a stew & the chicken was again grey, rubbery & flavourless!

Please help! I'm about to go off chicken!

where did you buy the meat from?

I'd also be suspicious of the source of the meat. Was the meat bought frozen? 'Grey and rubbery' can mean it has had water added to make it weigh more.

Sounds like a cheap and nasty chicken. Taste comes from the breed and quality of raising. Rubbery and grainy is a sign of forced or sized growing - not natural. I go for the best I can afford, usually taste the difference/organic or if feeling flush Label Anglais (on the net).

A chicken is a living animals that deserves respect, the more you put in the more you get back - simple!

I usually buy free range but it was the bog standard chicken which was a substitute in an online grocery shop. It was from a supermarket starting with S. Wasn't bought frozen, but I froze it. It was awful, thought my cooking had something to do with it :)

Sainsbury's chickens are horrible IMO

cooked too long at too high temp may be?

I usually buy free range but it was the bog standard chicken which was a substitute in an online grocery shop. It was from a supermarket starting with S. Wasn't bought frozen, but I froze it. It was awful, thought my cooking had something to do with it :)

cooked too long would have resulted in dry stringy chicken, not rubbery though?

hope you've learnt your lesson, OP

Could temperature have something to do with it? I've heard all meat should be brought to room temperature first before cooking?

it is advisable, mainly for cooking times, but stewing meat is usually the favoured way of getting the best out of the 'worst' cuts (braising steak/scrag end of lamb etc) so if anything your chicken stew should have been better.

if your meat was rubbery, that suggests to me it had been inflated with brine, salting meat will draw the moisture out and changes the texture.

I usually only cook a good chicken for 1 hour max - starting high then medium. I find it keeps the bird moist.

To ensure the thigh is cooked at the same time I slash down so that its nearly apart from the bird. This allows the heat to penetrate equally - Also do same with xmas turkey.