Bresse Chickens

Discussion in 'Meat Birds ETC' started by sweetshoplady, Apr 30, 2009.

  1. Arielle

    Arielle Chicken Obsessed

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    BRice, I like how you think . . . and that you think . . . . .I would have the same question . . .

    OFten a preference is simply a bias; an experience that forged the attachment for a particular bird. FOr example I grew up with ONLY brown eggs. In my early 20's I saw a white egg and thought it strange, like it wasn't even an egg. I needed brown eggs to cook and eat. WHile I do find this a bit comical now, I better understand how people develop brand loyalty. Logic doesn't enter into the formula. lol And these days? I have a wide variety of egg colors: the more the merrier. ANd I do want to add white as I don't have that yet.

    So does a black bresse taste better than a white?? That is the benefit of a taste test using a professional panel.
     
  2. ronott1

    ronott1 Daily Digest Guru Premium Member Project Manager

    I bet they taste like chicken...[​IMG]

    To be serious, a lot does depend on how they are raised, age, cooking technique and etc.

    I like Black chickens and do not mind the ones with white skin.
     
  3. bayocum

    bayocum Chillin' With My Peeps

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    I recently finished a great book, "The Bucolic Plague." In it, the author discussed the concepts of stories and truth. As a former ad-agent turned gentleman farmer, he shared that he came to realize the "truth" in a story has a lot to do with people's experience, perspective, tastes, etc. At the end of the day, when it comes to sharing one's story or experience, he said that truth is "nothing more than consistency of message." That seems to be a great perspective for a lot of the claims in the poultry world. When Ron says, "I bet it tastes like chicken," he couldn't be more right. And for the Bresse, there is an entire region committed to consistency of message. But when we talk about taste, what we're really talking about is the experience, which is made up of our stories, our experience, the experience of raising the bird, and all of our time and effort. These "ingredients" all mix together to make up a culinary experience, a taste of the "truth." That's why in my recent reflection on eating Bresse, I go through the whole experience that culminated in the "best tasting chicken in the world." It's not in any way an objective experience, and that's what makes it so wonderful.
    Thanks all,
    -Brice @ SF
     
    1 person likes this.
  4. ronott1

    ronott1 Daily Digest Guru Premium Member Project Manager

    Great post Brice!

    I will read your essay soon.
     
  5. BCMaraniac

    BCMaraniac Chillin' With My Peeps

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    Quote:That is probably where I read that, and I am sorry for the imprecision and/or exaggeration of it. That was NOT my intent.
     
  6. bayocum

    bayocum Chillin' With My Peeps

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    Thanks Ron!
     
  7. bayocum

    bayocum Chillin' With My Peeps

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    Didn't take it that way at all…just wondering if you had stumbled on to a "new" source information that would support their experience. No need for apology…we love the conversation.
     
  8. TNBEARCHICK

    TNBEARCHICK Chillin' With My Peeps

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    Yuhm chicken
     
  9. chiqita

    chiqita Overrun With Chickens

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    I also can't tell you where I sourced the back breese = no different enzymes info. I have it copied on my breese info page where I put recipes and interesting fits but I didn't put a Web address with it and could not find it again. And it was translated by Google from French so I can't put the quote into find it again.
     
  10. Arielle

    Arielle Chicken Obsessed

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