Chicken breast cartilage refers to the soft, flexible connective tissue found in the breast meat of a chicken. It is commonly located near the breastbone (sternum) and along the rib cage of the bird. This cartilage serves to provide structure and support to the chicken’s chest area.
While chicken breast meat is generally prized for its tenderness and mild flavor, the presence of cartilage can be a concern for some people, as it has a chewy and rubbery texture. However, others don’t mind it or may not even notice it while eating.
The amount of cartilage in chicken breast meat can vary from bird to bird, and it is more commonly found in bone-in, skin-on chicken breasts. Removing the cartilage can be a matter of personal preference, and some recipes may call for its removal, especially if a more tender and uniform texture is desired.
If you come across chicken breast meat with cartilage and prefer to remove it, you can do so by carefully cutting it away with a knife. Simply follow the line of the cartilage and gently separate it from the surrounding meat. However, be cautious not to waste too much of the valuable meat while doing so.
Keep in mind that cooking chicken breast meat with the bone-in and skin-on can add extra flavor and moisture to the meat. The skin helps retain moisture during cooking, and the bone can contribute to a richer taste. However, for certain recipes or dietary preferences, you may choose boneless and skinless chicken breasts, which can also be found in stores.