Topic: Chicken Tenderloins

[uclown2002]

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.

[vindapoo]

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.

[RubyDoo]

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

[goncalo]

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

[RubyDoo]

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