I bought a supposedly free ranged organic chicken from a farmstand last week and finally finished cooking the whole thing, though not having eaten it all. The sauteed boneless breast was disappointing - it tasted exactly like supermarket chicken to me, though fresh enough so I wasn't grossed out by it. The leg thigh quarters were pretty similar to supermarket meat, though possibly a bit firmer. The big difference was the stock I made from the bones -- it was almost as dark as beef stock and much more collageny (errr... collagenous?). I am looking forward to cooking with it!