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My theory is that it's the diet and lifestyle of the chicken that most influences its taste and texture, hence why smaller-scale free-range chicken is more tast
by WiseWeasel 14y ago
My theory is that it's the diet and lifestyle of the chicken that most influences its taste and texture, hence why smaller-scale free-range chicken is more tasty and tougher than industrial chicken raised on grain and confined to a tiny cage their whole lives.
- varelse 14y agoThey've also been bred for yield rather than flavor for generations: http://usda01.library.cornell.edu/usda/nass/industry-structure/specpo02.pdf http://usda01.library.cornell.edu/usda/nass/industry-structu...
- lightweb 14y agoI am growing out 50 chickens this year for meat and eggs. I got a few of the super-hybrid Cornish Cross birds in addition to Barred Rocks, Rhode Island Reds, and others breeds. I am growing them on locally produced organic chicken feed and pasture grasses and weeds (free roaming on acres of land). I have harvested a few birds so far and they taste so amazingly deep and rich that it was almost too much on the first bird. It's all about what the animal eats, IMO. I've had farm raised chickens from all over before we settled here and I've never had them taste this good. The fat layer is a deep golden/mustard/yellow color and there is LOTS of it. None of my Cornish Crosses exhibited any leg issues or anything and one Rooster has lived to be about 4 months old. He's in the fridge on a salt cure waiting to be roasted this weekend! FWIW. :-)