So I was at a press conference re: humane hog farming yesterday, and Bobby Kennedy Jr. spoke. In addition to the pollution and cruelty issues of factory farming, he brought up the quality of the meat itself, saying: “You know, we forget that you aren’t SUPPOSED to be able to cut chicken with a fork. It should have some texture … not be some sort of sponge.”
Is this true? Obviously the statement has to be qualified in terms of how it’s cooked, etc. (I can cut most meats with a fork if they’ve been cooked long enough; i.e.–beef stew.) But let’s say for your average grilled/sauteed chicken breast. Should we have to (that is, did they back in “the old days”) use a knife to take it apart, as we do with a similarly-cooked pork chop or steak? Or, chicken being chicken, was it always possible to separate the meat into bite-size pieces using just the edge of your fork?