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a chicken for taste and conscience?

Discussion in 'off topic' started by Rockmeister, Dec 27, 2019.

  1. Rockmeister

    Rockmeister pfm Member

    My usual chicken is stamped 'free range/corn fed' and flippin delicious as supermarket birds go. Soft, juicy, well flavoured and a decent price. For Christmas, I bought myself an 'organic' bird, to feel righteous whilst I thought, enjoying chemical free deliciousness. Twice the price but worth it surely???
    Tough, stringy and with less flavour.
    Someone tell me it's 'ok' to just buy 'free range' and keep my tum happy as well as my concsience?
    Or suggest what stamping identifies a bird with good flavour and texture and a happy life.
  2. HairyHaggis

    HairyHaggis <((((º>`•.¸¸.•´¯`•.¸.•´¯`•...¸><((((º>¸.

    You are clearly too accustomed to the factory model. Soft, cotton wool meat that falls off the bone after a cursory spell in the oven. A properly reared bird is a different animal altogether. It has muscles where the others only have growth induced flesh . Needs more care and cooking. Maybe try a local farm bird?
    Nic Robinson and Sue Pertwee-Tyr like this.
  3. Rockmeister

    Rockmeister pfm Member

    All my life I've used my grans timing. 20 mins per lb + 20 mins. Oven starts at 190, goes down to 170 for most of the cooking and up to 190 again 20 mins from the end, after the last baste, to brown the breast skin. Never failed me until last night, and her chickens were def not from a factory! Still all advice on better methods welcome!
  4. Cav

    Cav pfm Member

    If it says free range and corn fed, then, by Law it must be so. You clearly enjoy that.

    I am never sure what "organic" means since anything that grows is organic.
  5. Rockmeister

    Rockmeister pfm Member

    I think it's something to do with the use of chemicals to promote rapid growth (the NON use, in 'organic' Cav), but not sure.
  6. deanf

    deanf pfm Member

    Don’t the Hairy Bikers and a Heston soak the chickens in brine, butter under the skin, slow roast for longer then whack up the heat for the last 20 minutes? Throw two halves of lemon in the cavity if you’re posh, go to KFC if you’re not.
  7. Rockmeister

    Rockmeister pfm Member

    yes but WHICH chicken? That's the question :)
  8. Copperjacket

    Copperjacket pfm Member

    Interested in the replies to this as I find organic corn fed chickens to generally be inediblely fatty.
    Please don’t forget to factor regional variation as in my experience the meat sold by Supermarkets in the South of the UK tends to be of a better quality than that sold in Scotland.
    Rockmeister likes this.
  9. Rug Doc

    Rug Doc pfm Member

    I’m a Neanderthal when it comes to chicken for a Sunday roast. For convenience you can’t beat Sainsbury’s cook in the bag.. don’t knock it until you’ve tried it... honestly.
    Fatmarley likes this.
  10. deanf

    deanf pfm Member

    Providing it’s not been mistreated go for the one on offer.
  11. slavedata

    slavedata pfm Member

    [QUOTE="Please don’t forget to factor regional variation as in my experience the meat sold by Supermarkets in the South of the UK tends to be of a better quality than that sold in Scotland.[/QUOTE]
    Interesting comment this how did you come to this conclusion?
  12. gintonic

    gintonic 50 shades of grey pussy cats

    why are you shouting. We only buy Waitrose organic free range. Yes the texture is more toothsome but that is way it should be. If it is soft then there is something wrong.

    Alternatively the tastiest is Poulet de Bresse https://www.frenchclick.co.uk/p-3982-poulet-de-bresse-10-20kg.aspx

    oh and fat=flavour
  13. Copperjacket

    Copperjacket pfm Member

    In general, Living and working in several different locations in the UK and being a keen cook rather than living on ready meals.

    Being more particular, having bought several packs of meat for bbqs at home only to find them of indifferent quality and then a week later, staying with friends near Newbury, we also decided to have a bbq. When we went shopping in the same supermarket, he chose identical packs of meat. I demurred but he stated that he had bought the same thing the previous weekend and it was delicious and so it proved.
  14. thebiglebowski

    thebiglebowski pfm Member

    Rocky you're scottish and will therefore just batter and fry it so go for the cheapest possible (try stuffing it with a mars bar)
  15. Mike Reed

    Mike Reed pfm Member

    Hope you've got that right, as Aussie slang for chicken is 'chook'.

    Greek chicken can be done with the cheapest SM bird. Simmer with onions, celery, carrots and w.h.y.. Take out, stuff thin onion rings under the skin (everywhere), rub lots of garlic and pepper into the skin and roast. The stock is useful, too.
  16. PaulMB

    PaulMB pfm Member

    Here in Italy a common alternative to chicken is guinea fowl. Known here as "faraona".Maybe they raise them in the UK too? Much better than chicken, or rather a bit pheasant-like, stronger flavour, more fat in the meat, more like the taste of the wing or leg of a chicken, less like the breat. (If that makes any sense....) They are much more expensive, but raised on the ground.
  17. Thorn

    Thorn pfm Member

    I had a capon for Christmas, from Herbfed Poultry, near York. Delicious.
  18. mandryka

    mandryka pfm Member

    These things are a bit like "class A" in amps -- full of things designed to mislead the consumer. Caveat emptor.

    Free range doesn't mean that the chicken actually pecked around a barnyard, all it means is that its barn had an opening allowing it to wonder out. What was outside the barn may have been concrete and anyway the chicken may have rarely if ever left. And the conditions inside the barn may have left a lot to be desired.

    The best tasting chickens I know have been fed on vegetables before slaughter. I buy my from Randalls in London SW17. I've also had decent chickens from The Ginger Pig in Marylebone and from the stall on the market in Bute Street in South Kensington. I realise these tips aren't useful to everyone. I won't buy supermarket chickens -- I'd rather do without.

    My suspicion is that "corn fed" makes more of a difference to colour than flavour and texture. For how long does a chicken have to be fed on corn for it to be labelled "corn fed"? And how much of its food mix has to be corn?

    The age of the chicken matters tremendously for flavour and texture.

    Note that organic is no guarantee of flavour. Organic vegetables may have been grown hydroponically, which isn't conducive to good flavour. My own feeling is that organic is a bit of a con.
    Nic Robinson, Rockmeister and Ginger like this.
  19. gavreid

    gavreid pfm Member

    Corn fed is sh*te, makes them much too fat so the supermarkets can sell them at a higher weight. Look for Organic rather than FR - twice the price unfortunately.
    Sue Pertwee-Tyr likes this.
  20. gavreid

    gavreid pfm Member

    Yes but they import the eggs from France and grow them on here - they don't say FR or Organic though so I presume they are not.

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