Chicken for dinner

Quoted message said:

I have never used free range chicken. What do you find differnt about it
in comparison to regular (for lack of a better word) chicken?

Michael <- full from dinner

We have found that free range chicken is generally larger and fattier
than *regular* chicken, and tastier. We ususally buy the chicken
breasts. Only problem is, we dislike fat, so we spend a lot more time
trimming the chicken breasts, so you do lose a bit, and it is more
expensive...

In article <[email hidden]>, Dog3

Quoted message said:

I have never used free range chicken. What do you find differnt about it
in comparison to regular (for lack of a better word) chicken?

They have some flavor.

Quoted message said:

Michael <- full from dinner

--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Dog3" <[email hidden]> wrote in message
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Quoted message said:

Michael Odom <[email hidden]> wrote in
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Quoted message said:

Menu:

Sliced mango and avocado with salt and lime juice.

Shredded carrots with salt and lime juice (repetitive, but yummy)

Cabbage slaw with sesame oil, lime juice (repetitive, repetitive),
cumin, and salt.

Grill roasted whole free-range chicken with minced lemon, shiso,
ginger, jalapeno (all minced fine), and fish sauce stuffed under the
skin before cooking. Powdered ginger, salt and pepper on the skin.

The chicken was carved and served with a yogurt sauce spiked with
jalapeno (repetitive, but yummy), fresh mint, cumin (repetitive, but
yummy). and lime juice (repetitive, repetitive, repetitive)

Also yummy.

modom

I have never used free range chicken. What do you find differnt about it
in comparison to regular (for lack of a better word) chicken?

Michael <- full from dinner

Where I grew up, ALL chicken was "free range." If you wanted a chicken, you
went out in the yard and caught one. What's different"? Flavor, freshness,
texture (never been frozen, unlike most supermarket chicken), and, most
obviously, the color of the skin. Home grown chickens have white skin. For
some reason, commercial poultry producers think we want our chickens yellow,
so they add supplements to their feed to produce that effect. The reason the
flavor is better is mostly because backyard chickens mature more slowly so
that the meat has more time to develop flavor. Of course diet is a factor,
too, but you really don't want to know what chickens eat when allowed to
chose their own food in lieu of scientifically formulated fast-growth mix.
--

--Rich De gustibus non est disputandum.

"Rich" <[email hidden]> wrote in message
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Quoted message said:

"Dog3" <[email hidden]> wrote in message
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Quoted message said:

Michael Odom <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Menu:

Sliced mango and avocado with salt and lime juice.

Shredded carrots with salt and lime juice (repetitive, but yummy)

Cabbage slaw with sesame oil, lime juice (repetitive, repetitive),
cumin, and salt.

Grill roasted whole free-range chicken with minced lemon, shiso,
ginger, jalapeno (all minced fine), and fish sauce stuffed under the
skin before cooking. Powdered ginger, salt and pepper on the skin.

The chicken was carved and served with a yogurt sauce spiked with
jalapeno (repetitive, but yummy), fresh mint, cumin (repetitive, but
yummy). and lime juice (repetitive, repetitive, repetitive)

Also yummy.

modom

I have never used free range chicken. What do you find differnt about it
in comparison to regular (for lack of a better word) chicken?

Michael <- full from dinner

Where I grew up, ALL chicken was "free range." If you wanted a chicken,
you went out in the yard and caught one. What's different"? Flavor,
freshness, texture (never been frozen, unlike most supermarket chicken),
and, most obviously, the color of the skin. Home grown chickens have white
skin. For some reason, commercial poultry producers think we want our
chickens yellow, so they add supplements to their feed to produce that
effect. The reason the flavor is better is mostly because backyard
chickens mature more slowly so that the meat has more time to develop
flavor. Of course diet is a factor, too, but you really don't want to know
what chickens eat when allowed to chose their own food in lieu of
scientifically formulated fast-growth mix.
--

--Rich De gustibus non est disputandum.

By the way, if you want a change from yellow or white-skin chicken, try to
find someone who raises the black silkie breed. They have black skin and
bones. Some Chinese people believe the broth from these birds to be
medicinal, and it is considered good luck to eat black chicken on new year's
day. I found one and roasted it on new year's this year (Chinese new year,
of course). I don't know if I'm any luckier, but it sure was tasty.
--

--Rich De gustibus non est disputandum.

Rich said:

Home grown chickens have white skin.

Actually, it depends on the diet. While commercial producers
definitely feed yellow stuff to the birds to make them get the yellow
skin, I've seen plenty of yellow free range birds during wildflower season...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

"Richard Kaszeta" <[email hidden]> wrote in message
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Quoted message said:

Rich said:

Home grown chickens have white skin.

Actually, it depends on the diet. While commercial producers
definitely feed yellow stuff to the birds to make them get the yellow
skin, I've seen plenty of yellow free range birds during wildflower
season...

That sounds right. There weren't many carotinoid-rich wildflowers in the
Midwestern farmyard of my youth, though.
--

--Rich De gustibus non est disputandum.

Dreadful? Chacun a son gout. Don't you like Vietnamese or Thai food?

Not particularly, no.

chula