Well, there is some chicken that is enhanced with a liquid solution (usually broth and salt), something of that nature to keep it moister and plumper. There’s probably some sort of things in the solution with scary chemical names, too. But if that’s what bob++ is talking about, they do the same thing to turkey. You have to read the label.
I should also add, of course, that injecting it with solution makes the chicken heavier, as well, so the profit angle is important to remember. A chicken breast, for example, may be “enhanced with up to 15% solution,” so for a one-pound $3/lb chicken breast, you’re really paying more like $3.50/lb for the actual chicken breast, as that one-pound chicken is about 13 and change ounces, the rest this plumping solution.
As mentioned above, they do this to turkey in the US, and some pork products, too. If you look at those Hormel “always tender” pork products, you’ll see they’re enhanced with solution, even the ones that appear to be “plain” and not marinaded.
Typically, I like to get my meat without any sort of solution or whatnot, and do that myself if I’m going to brine it. But I’m not completely opposed to these meats if I’m in a hurry and want something basically ready brined. But you do have to be very careful reading the labels. Still, it’s better than the labeling I’ve seen with scallops, where you pretty much have to assume unless they’re being advertised as “dry pack” scallops, you’re getting scallops that are soaked in STP (a type of preserving solution.)
That’s what I figured he was talking about, but I don’t see that quite as often around here as I do with turkey or pork loins (often Hormel). I need to look more closely next time.
Tyson definitely has solution-enhanced meats. I just buy the store butchered brand which is not solution enhanced. From what I remember, it’s really only the boneless skinless chicken breasts where I remember seeing the “enhanced with up to XX% solution” language.
I bet that’s probably the case. Now I want to go to Publix and check.
Here’s an example from Walmart’s website.
You don’t think the plastics are used to replace stones (not “plant based roughage”) in the gullet?
I bet the popularity part is the biggest factor. However, even with the bones, I believe the meat/bone ratio is higher for breast than for drumstick and possibly even thigh. So, if demand wasn’t the issue, we’d expect to pay more for breasts. But demand is a big issue.
I’m a thigh lover, and I’m happy that I’m usually in the minority, so I get my choice. Drumsticks can be good too, though they’re often overcooked due to being on the outside.
Or you could just do without sometimes. First Worlders eat way more protein than we actually need.
But there’s nothing wrong with eating dark meat chicken if you prefer it. You shouldn’t make it your entire diet, but then, that’s true of anything. Eat a reasonable amount of whatever kind of meat you like, along with plenty of veggies, and you’ll be fine.
Chicken ribs? What kind of chickens do they have in Australia?
BIG ones! 
True, just about any industrial processor will add liquid. If you want real fresh unadulterated product I suggest a local butcher. Around here the carniceria are really good for freshly prepared product.
Yeah, just look for the “pollos vivos” sign (or whatever it is exactly), and you can be pretty sure it’s not injected with any sort of liquid. 
I don’t think that’s the case. The Perdue chicken in my freezer doesn’t, nor does the Publix branded chicken. Both are boneless, skinless breasts.
This is very similar to what I have.
Those should be fine.
The hormones and steroids labeling is a marketing ploy, as you can notice by the small print on the blue background.
And more about that here
Thighs, the thighs are the best part. More flavor, more meat, more all-around goodness.
Thighs have the best flavor and the lowest cost. Drumsticks are good but along with wings they’re popular enough to keep the price up. Thighs are more popular in other parts of the world where people like flavor more than the idea that they’re eating some magically healthier food.
Are you sure about that? Boneless skinless thighs are about the same price as boneless skinless breasts here. At least, the last time I checked. Drumsticks have been the cheapest piece since wings went way up in price several years back.
Around here, boneless skinless chicken thighs are probably about 50 cents to a dollar a pound cheaper than breast. So, for me, a “good price” for boneless, skinless thighs is around $1.99/lb or lower (I’ve seen them as low as $1.49/lb last week.) Drumsticks are pretty cheap, but bone-in thighs can get close to bone-in drumstick prices. It’s not too difficult to find those at around $0.99/lb, but you’re usually looking at more like $1.29/lb. The reason I know these prices so well is that I, um, cook for my dog. He gets the meat. I get the resulting broth. It’s a fair trade.