Best tasting chicken

[AspiringHomesteader]

Have you tried Bresse before Speedy2020?

 

[N Sully]

That was a very good article and answered questions I have had. Thank you @Maeschak

 

[Birdinhand]

I've tried dual purpose and was so unimpressed that I went right back to a line of CX called Cobb 500. I give them the best life they can have, the best food and care, all organic. I rest them for 3-5 days in the fridge, vacuum seal before freezing and then brine with veggies and spices for 24 hours after thawing, then slow cook with a boiled lemon in the middle, with lemon zest, herbs and spices on the top. I bake at 350 f for about 2 hours 15 min's for my 7 pounders. people tell me they've never tasted anything so good, so when folks ask me what tastes the best, I say it's what you put the time and care into, adjusting for personal preferences.

 

[3riverschick]

I agree birdinthehand. It's how you raise and process that counts.
Best,
Karen

 

[Egghead_Jr]

The quality of cook is far more important than the ingredient.

 

[speedy2020]

Have you tried Bresse before Speedy2020?

Yes, I have eaten about 8-10 White Bresse.

 

[speedy2020]

The quality of cook is far more important than the ingredient.

True, but the best way to taste is just eat the chicken both with salt and pepper only. The bird taste better at around 4-5 months.

 

[bngowe]

Bresse are really good. From what I remember the meat was more dense and there was a lot of fat under the skin. They also had a good amount of breast meat. I’m currently trying to figure out which dual purpose breeds have more meat on them. Recently processed a RIR at 17 weeks and it was kind of skinny.