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Tastiest broilers?

Discussion in 'Meat Birds ETC' started by horsechick, Apr 16, 2009.

  1. horsechick

    horsechick Chillin' With My Peeps

    Nov 14, 2007
    Eaton, Ohio
    Who has some of the tastiest broilers?
    Hatchery wise,
    Thank you,
  2. cackle

    cackle Chillin' With My Peeps

    Jul 8, 2008
    North Carolina
    From what I understand all hatcheries buy the same egg stock. So you just have to decide is you want cornish cross or freedom rangers. But I am new to this so maybe someone who knows a little more can help you out.
  3. jaku

    jaku Chillin' With My Peeps

    Yup- as far as taste, there is absolutely no difference because they all get the same birds. Buy from the closest hatchery to you to minimize the travel time.
  4. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    Apr 6, 2007
  5. Harp Turkey Ranch

    Harp Turkey Ranch Chillin' With My Peeps

    Dec 18, 2008
    McCleary, WA
    Yeah I got to vote for the slow growers, they have more taste and firmer meat.
  6. mhaines4102

    mhaines4102 Chillin' With My Peeps

    Jul 26, 2008
    Stroud, Oklahoma
    I like the fried ones best [​IMG]
  7. mhaines4102

    mhaines4102 Chillin' With My Peeps

    Jul 26, 2008
    Stroud, Oklahoma
    Sorry, I couldn't help it.
  8. CARS

    CARS Chillin' With My Peeps

    I think no mater what hatchery I have ordered from, cornish tastes like cornish.

    As a follow up question, what can be done to alter the flavor? Like when you fry up an egg that the hen has been free ranging has ALOT more flavor than one that was cage layed.

    I'm envisioning having small campfires every evening with mesquite wood to smoke 'em slowly for 8 weeks [​IMG]

    Or additives to the water to internally baste them to taste [​IMG]
  9. Bossroo

    Bossroo Chillin' With My Peeps

    Jun 15, 2008
    The flavor of what makes chicken taste like chicken basically comes from the skin and fat then what one uses to season the chicken to bring out or enhanse certain flavors. The difference between a confinement raised bird and a free ranged one is the degree of muscle texture due to increaced age needed to reach market weight and expending more energy for added movement during forageing activities. Try cooking a chicken breast with it's skin on and bone in using NO salt or spices and at the same time , but in different cooking containers, a skinless and boneless chicken breast also with NO salt or spices. Take one bite of each one right after the other ( clearing one's palate with water between bites) and then let us know what differences that one observes in flavor. Do this with both store baught or both free ranged chickens to have a true comparison. If one wants to also compare the textures , then make an additional test for one of each of store baught and free ranged.
  10. Brunty_Farms

    Brunty_Farms Chillin' With My Peeps

    Apr 29, 2007
    Ahh... bone in with lots of skin and fat makes one tasty chicken breast!!

    Those that eat skinless boneless breast.... [​IMG]

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