White skinned broilers? Dumb question need answer!

[Chieftain]

I recommend that you get yourself a copy of Storey's "Guide to raising chickens", as they have an excellent and thorough discussion about the yellow/white/black skinned breeds of chickens. In Europe, white skin on a chicken is the standard, while in the US yellow skin is preferred, while in Asia the black skinned breeds are considered true delicacies.

It all depends on your personal preference... but it is fascinating stuff!

 

[Frogdogtimestwo]

Thanks everyone I appreciate the input and information I received.

 

[dancingbear]

Here's a couple of pics of roos I recently processed. One white skinned, one yellow.
*edited to add the pics I forgot to put in

The cuticle, which contains a lot of the pigment, is almost all rubbed off. The yellow one was a deeper yellow before the cuticle rubbed off. I wasn't deliberately removing the cuticle, I was rubbing them down with my nubby blue gloves to get the last small feathers off, the cuticle rubbed off along with the feathers. Once a bird is cooked, I can't tell whether there's cuticle or not, it makes no difference at all in the taste.

As you can see, there's not really a lot of difference. Again, once they're cooked, you can't tell which is which, they taste the same.

I raised these roos myself, and they ate the same stuff every day.

The preference for one or the other is purely aesthetic, and only applies to the raw bird. Once it's cooked you can't tell any difference. So unless you're eating them raw, I guess I don't really understand why anybody would care which color skin the chicken has. Unless you are raising them for market, and your customer base is has a preference for one over the other. It's amazing what the public can be led to believe by marketing.