Do most chicken breeds have a gamey taste?

Discussion in 'Meat Birds ETC' started by Chickenheadmate, Jan 21, 2019.

  1. Chickenheadmate

    Chickenheadmate Songster

    Mar 4, 2018
    Mansfield, TX
    A couple.months ago we processed our first chicken, which a 7 month old-ish old cockerel and it tastes different that we usually eat which is store bought.
    It tasted a bit gamey and wasn't crazy about it. My dad who grew up eating back yard chickens loved it.
    It was either a red broiler or a NH production red from what folks on this site, told me.
    When the subject of best tasting chicken comes up, is that gamey taste, what is usually being talked about.

    Ps. Multitasking, hope this made sence. :)
    SongBaby33 likes this.
  2. EggSighted4Life

    EggSighted4Life Free Ranging

    Apr 9, 2016
    California's Redwood Coast
    Hi. :frow

    Most chicken breeds that aren't cornish fryers like they sell at the super market taste like um... real chicken.

    The store bought ones are only 8 weeks old when processed and taste like nothing... They are babies and haven't developed any flavor. And many are actually already "brined" or about 25% added water by weight.

    It does take some adjusting of expectation to enjoy heritage breed birds... especially for people like me who are texture freaks. I personally like the chicken best served in dishes like chicken Alfredo, enchiladas, pot pie, or that type of stuff. It also works great ground and used in tacos, spaghetti sauce or anything you can use ground beef for IF seasoned correctly.

    I've eaten venison (deer) and that was what I would describe as gamey. If not prepared correctly absolutely inedible (to me). When prepared correctly and once your taste buds have adjusted to understand the stronger flavor is OK can be very delicious.

    However... we do find very often that meat flavor varies according to what the animals have eaten their whole life or in the recent past. And amount of red meat varies by species to a degree. In other words some breeds are stronger flavored than others... a flavor I associate more with the reason I don't prefer dark meat though the tenderness in comparison to the white meat is astounding.

    I don't think I answered your question... it's a good one. :pop
  3. Chickenheadmate

    Chickenheadmate Songster

    Mar 4, 2018
    Mansfield, TX
    Thanks, it was definitely a different taste. Lol
    I didn't understand the 25% of water deal
  4. FnWeirdo

    FnWeirdo Songster

    Sep 6, 2018
    u.p. mi
    the 25% water thing he's talking about is brine. a salt and water solution injected into thee meat via a bunch of tiny needles on the assembly line. it helps preserve meat and makes the meat weigh more = more pounds= more money
  5. WindingRoad

    WindingRoad Songster

    Nov 21, 2018
    Tenderloin from a nice doe is fantastic. Maybe that's why deer hunters won't give me any. Deer heart is good too. I had some nice Moose meat recently. Bear is ok. And I love hearts, livers and gizzard from chickens. Store bought for now. And so do my chickens Reminds me I think I have some livers in the freezer maybe cook that up for them today.
  6. Mosey2003

    Mosey2003 Crowing

    Apr 13, 2016
    NC IL
    Yes, real chicken is gamey. The older, the more taste. Mostly the dark meat. Personally, I don't like real chicken, but I make myself eat it because I'm the reason it's here. Enough BBQ sauce does the trick.
  7. Chickenheadmate

    Chickenheadmate Songster

    Mar 4, 2018
    Mansfield, TX
    As most of us have heard, some folks on here say Breese or Dorkings are the best tasting. Is this taste that I tasted, stronger in those breeds?
  8. mandelyn

    mandelyn Crowing

    Aug 30, 2009
    Mt Repose, OH
    My Coop
    What they were raised on will influence taste as well, free ranging brings more flavor than pen raised/soy fed. Texture will change with the breed. Bresse are more tender, more white meat, chicken flavored but more... delicate? Bresse fat melts better.

    Store chicken to me tastes bland and needs A LOT of spices or sauce. Not crazy about it's texture. Sometimes the color looks off too. There is some breed based texture differences in heritage birds that I'm not crazy about either, some can be more fibrous than others. I wasn't a fan of extra Easter Egger cockerel, for example.

    Same day cooking will bring more game taste over a bird that had 4 days to rest in the fridge before cooking. You can also marinate that flavor away. If a bird didn't go through the process of rigor but wasn't freshly cooked after processing, the texture will be tougher or even rubbery/stringy.
  9. Chickenheadmate

    Chickenheadmate Songster

    Mar 4, 2018
    Mansfield, TX
    Marinate the flavor away?
    Hmmm :thumbsup
  10. Chickenheadmate

    Chickenheadmate Songster

    Mar 4, 2018
    Mansfield, TX
    We weren't too crazy about the dark meat. The color was just something I'd never seen. My parents were raised on BYCs so they ate away. Lol

    Do Breese have meat on them? Heard on here that they don't

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