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Author Topic: Chicken Tenderloins  ( 8,470 )

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Offline uclown2002

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Re: Chicken Tenderloins
« Reply #10 on: May 12, 2013, 09:37 PM »
Interesting video; as you say he makes it look easy.

I can't say I've actually noticed or tasted the tendon in cooked chicken but I'd rather not eat it if I can help it.

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Offline vindapoo

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Re: Chicken Tenderloins
« Reply #11 on: May 22, 2013, 11:10 AM »
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

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Offline RubyDoo

  • Spice Master Chef
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  • Location: South of Watford (nowhere near Glasgow!)
Re: Chicken Tenderloins
« Reply #12 on: May 22, 2013, 12:13 PM »
Quote from: vindapoo on May 22, 2013, 11:10 AM
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

Current rate at Smithfield is
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Offline goncalo

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Re: Chicken Tenderloins
« Reply #13 on: May 22, 2013, 03:03 PM »
Quote from: RubyDoo on May 22, 2013, 12:13 PM
Quote from: vindapoo on May 22, 2013, 11:10 AM
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

Current rate at Smithfield is
Logged

Offline RubyDoo

  • Spice Master Chef
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  • Posts: 771
  • Location: South of Watford (nowhere near Glasgow!)
Re: Chicken Tenderloins
« Reply #14 on: May 22, 2013, 04:25 PM »
Quote from: goncalo on May 22, 2013, 03:03 PM
Quote from: RubyDoo on May 22, 2013, 12:13 PM
Quote from: vindapoo on May 22, 2013, 11:10 AM
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

Current rate at Smithfield is
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