Is it really classed as edible? Really?

Does anyone remember what chicken used to taste like before it was genetically modified to grow in to a marketable product six weeks after shelling? And let us not forget all the water that is forced into the meat subsequently to bump up the price.

I thought I would cook chicken cordon bleu today as I had some chicken breasts in the freezer. It is entirely possible that the dish would have tasted better had I used tofu as the main protein.

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