The Chicken People thread was clearly not for this question. I’ve read that “heritage” breeds (or is that “Heirloom” like in tomatoes?) are much tastier than the huge white “factory” chickens we all see in the supermarkets. I’m told I’ll have to go to a small butcher shop, or the farm, to get one.
I don’t intend to raise chickens myself. What’s your opinion about the flavor of the various breeds? I’d like to eat a chicken and say, “Now, that’s a real chicken!” What do you say, folks? What’s your experience?
Not chickens but my great grandfather used to raise his own cattle. Damn that was some good beef! I’d give anything for access that type of beef again. I tried the no hormones (or whatever it is) stuff they sell at Kroger, but it’s not the same.
Hmm I’d actually like to know this. We buy chickens from local farmers, and were buying deeeeliiiccioous chickens from one guy for a long time. Then his house/farm burnt down :eek: I know he’s doing OK because I’m Facebook friends with him, but I don’t want to bug him about “heeeeey so how’s your chickens doing?” until/unless he brings it up himself.
So instead, I bought some chickens from another farmer. They’re good, but smaller & not nearly as tender as first guy’s chickens. Maybe a different breed? IDK. I’ve been calling them “athletic chickens” because they seem so much more muscly than my former, delicious couch-potato chickens.
I’ve eaten some chickens that weren’t the standard ones, but I don’t think I’ve ever been told the breed of a chicken that was for sale already slaughtered and dressed.
Chickens that grub around for bugs and eat a wide variety of stuff tend to be tastier than commercial corn-fed chickens. They tend to be tougher too.
I’m not much for eating chicken. The flavor is fine, but I don’t care for the texture. That said, while in Haiti we were fed fresh, free range chicken a couple of times. These were completely “fend for yourselves” chickens, nobody fed them anything. They were not only delicious, but the little extra toughness gave the meat a different, more pleasing texture.
Of course, we were working from sunup to sundown and only eating 2 meals per day - one before starting work and one when done. Chicken feathers probably would have tasted good!
I didn’t realise the breed of chicken made a difference. I’m not sure if there’s any way to specify at the butcher’s or farm or wherever it is one goes to get a chicken. You gets what you’re given.
How it’s cooked, and what accompanies the meal, makes the only difference I care about.
Well, I know that the best eggs I’ve had had came from an Australorp They were large, and almost creamy, with thick healthy shells. As somebody said, a lot is down to diet with chickens, but I’ve had other good home-raised eggs that didn’t hold a candle to these.
My Grandmother had one that was either ablue easter egger or a blue favoucana (they kinda look the same?) that laid green eggs. Those were good, but smaller and tougher. Tougher? Well, they just seemed to have more protein, I guess. Or stronger whites? There was no way to make a tender fried egg with them, but cakes came out fluffier and she wouldn’t use anything else in angel cake. Her angel cakes were famous.
Meat though, you were asking about meat.
The strongest-flavored chicken meat I’ve ever had came from a Silkie (aka “black chicken”). He may have tasted better because he bit me before I got hold of him, bless his little black heart. These are tough to cook and tough to chew even with the right cooking technique. But the flavor is like chicken concentrate.
Roosters taste stronger than hens, and down to a certain point smaller will have more flavor. (below about 1.5 pounds they’ll be bland, like veal.) I think the “Marketing definition” for rooster would only apply to larger birds. I just mean a male, preferably 2.5 - 3 pounds at most. Bantams or cornish game hens (again, the “Marketing definition” of Cornish Game Hen can just mean “chicken smaller than 2 pounds” whereas I mean the actual hybrid birds.) are flavorful. The game hens will be tender, most bantams are tougher.
Also remember that a chicken which is allowed to run around will eat more variety and have better muscle. But it will also have very little white meat. White meat results from a lack of pulmonary fitness. Very little blood flowing through the muscle, and no strength being built. (anaerobic muscle is white, aerobic muscle is dark) Go for “Free Range” for better flavor and nutrition. (If you can afford it!)
No views on chickens but on the subject of eggs I’m a big fan of Burford Browns: dark brown shells and deeper, richer yolks than most other kinds of henfruit. As store-bought eggs go, they’re lovely (especially poached).
