Chicken breast is one of the most popular meats due to its high protein content but Low fat and calories, making it a candidate for bland shoe sole if not prepared right. Be that as it may, it continues to be one of the most consumed products in Spain and despite this it continues to awaken doubts on consumers, like those typical White lines that usually go through the pieces.
We find them in the breasts complete, which are actually half breasts -a whole breast of each chicken is made up of two of these units-, and also in the so-called chicken tenderloins, which are another part of the same piece. They are present both in the more generic birds with a pinkish tone, as well as in chickens marketed as free-range, fed with food rich in carotenoids that give it that typical orange color.
Those lines are not fat
Contrary to the false belief that it is still kicking, those white lines are not fat. Is about tendonsa basic part of the musculature and joints of any vertebrate animal, but not very pleasant from a gastronomic point of view.
The tendons are connective tissues composed mostly of collagen, which bind muscles and bones. Its main function is to keep both elements of the body together and transmit the force generated by the muscles. to move the bone corresponding, that is, for which joint movement can be produced.
Due to this function, the tendons must be very resistant and hardand therefore they are also fibroussomewhat gelatinous and elastic, very difficult to break or cut.
Nutritionally they are hardly relevant and are perfectly safe for human consumption; the only drawback they present is their unpleasant and hard texture precisely at the time of eating it or cutting the meat, raw or cooked. And aesthetically it is not very pretty, that is also true, if we are especially fussy.
How to remove tendons from chicken
We have already said that the white lines of the chicken are safe, but if we insist on removing them and we are crafty we can help ourselves in a good way. sharp knife to cut just where they connect to the meat. If we are not very skilled, we can end up wasting part of the breasts and creating a bit of a mess. Drying the breast with kitchen paper and scraping instead of cutting may be easier.
There is a widely shared trick on networks that works best with the toughest tendons of chicken tenderloins, which tend to stick out at one end. You only have to slightly remove that tip, place it between the teeth of a fine forkhold the other end with kitchen paper and pull firmly.
Other home methods involve using small kitchen tongs or bird scissors, although in the end it depends a lot on one’s skill. Before I destroy your breasts, eat them without fear or remove them already on the plate after cooking.
Arcos Riviera Series – Chef Knife, 200 mm NITRUM Forged Stainless Steel Blade, Polyoxymethylene (POM) Handle, Black Color
Photos | azerbaijan_stockers – jcomp
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