This thread does hit on one thing that's actually really important here and it's the age of the chicken. There's an optimal age to hit for flavor. For anyone

This thread does hit on one thing that's actually really important here and it's the age of the chicken. There's an optimal age to hit for flavor. For anyone that cares about this, it's of course a good idea to get a more standard chicken at the store, but if you can find a local farm to buy chicken from you're much better off because you can often specify slaughter windows. The difference in flavor is massive, and it makes a significant difference in recipes. A lot of what is unhealthy about meat in current times is that for flavor reasons it has to have a very large amount of salt used when preparing it. This is true across different meat types, but perhaps most true for chicken. Chicken is often injected with flavoring components or with salt water, or brine bathed prior to cooking as part of the process to make it taste good. All of this is unnecessary if you buy quality chickens from a farm. Instead, you need just a pinch or so of salt under the skin on each side of the bird before you cook it (salt won't penetrate the skin) and you can dry brine it for a few hours in the fridge like you would with a good steak. Salt, of course, is a critical flavoring component for nearly any type of cooking, but the amount of salt in our food continues to increase over time to make up for the complete lack of flavor in the raw ingredients. They have a mention of Julia Child in the thread. IF you ever get into classic French cooking, it's all about focusing on "using the best ingredients possible and then trying not to mess it up." That is, if you use high quality and flavorful ingredients, you don't need to drown them out in strong flavors. Just some fresh green herbs and a small amount of sea salt is all that's needed to season chicken if it's good, and the subtle flavors of the herbs will really enhance the chicken flavor without overpowering it.