Why Do People Buy Live Chicks From Breeders and Farm Stores‭?

[roosterhavoc]

In dead chickens!?

Haha. No just in general. I can’t tell the difference in taste whether it’s free ranged, organic or anything else. I’m not big on chicken anyway. I prefer veal.

You can’t possibly expect the same level of care to be given to meat chickens that you would give to your chickens at home. It’s still a profit based industry.
Look at (true) free range egg laying operations. Not cage free or one little pop door per 500 birds to go out in play on a postage stamp grass patch. The true free range egg laying operations have so many issues with hawks and eagles it’s insane. Your paying for dead chickens not just “humanely” sourced eggs.

 

[Mosey2003]

Random question from a person who has not eaten a chicken in many years. But does the price not make anyone question the quality? When I was still consuming maket chicken it was nearly the price of prime beef or pork. I just don't know about a five dollar chicken.

Nope. The way things are marketed today, they WANT you to think the more expensive product is better, but I don't feel that way. The only issue I have is that I dislike when they inject poultry with chicken stock or water or brine, I basically resent that they're beefing up the weight artificially. Chicken pretty much always tastes like chicken to me. I actually don't like the extra gaminess of my own older roosters that I've butchered.

 

[Shadrach]

Really? Not at all trying to nitpick but I do seem to remember there being a distinct difference between quality and taste. One of the reasons giving up that meat wasn't too difficult was the fact it wasn't that good.Even back then the flavor was on the decline. The appearence was also very bad. Ammonia burns even bone infections were popping up more and more. This was a good decade ago though, maybe things have changed?

I agree with you. The chickens that get killed and eaten here don't taste anything like the store bought chickens. They don't even look like store bought chickens when plucked.

 

[aart]

Taken today.
3 different types on whole chickens for sale at my store.View attachment 1565288 View attachment 1565289 View attachment 1565290

Thanks @KikisGirls, that's about what I see here..except never saw a bird injected with broth, and the store I mostly shop(tiny rural town) doesn't have any 'natural' options...or maybe I just haven't looked at/for them.

I rarely buy raw chicken at store any more, I buy fresh fried at the deli tho mmmmmm!

The chickens that get killed and eaten here don't taste anything like the store bought chickens. They don't even look like store bought chickens when plucked.

Of course they don't.....grocery chicks are only about 8 week old Cornish Cross hybrid type birds...at least here n the US, I assume it's the same in Spain grocery stores...and also assume you are eating layer breed birds at home.

 

[Shadrach]

Thanks @KikisGirls, that's about what I see here..except never saw a bird injected with broth, and the store I mostly shop(tiny rural town) doesn't have any 'natural' options...or maybe I just haven't looked at/for them.

I rarely buy raw chicken at store any more, I buy fresh fried at the deli tho mmmmmm!


Of course they don't.....grocery chicks are only about 8 week old Cornish Cross hybrid type birds...at least here n the US, I assume it's the same in Spain grocery stores...and also assume you are eating layer breed birds at home.

I imagine it is much the same here. I haven’t bought a store chicken for years.
I’m not sure what you call bantams and Marans, dual purpose?
Haven’t got a clue where bantams fit into the classification.

 

[Ridgerunner]

..except never saw a bird injected with broth,

That's probably a reference to brine. When you brine a chicken the flavor is altered a bit but the salt also causes it to absorb and hold more water. Makes the chicken moister. Brining is often recommended for the chickens we butcher.

 

[Shadrach]

That's probably a reference to brine. When you brine a chicken the flavor is altered a bit but the salt also causes it to absorb and hold more water. Makes the chicken moister. Brining is often recommended for the chickens we butcher.

How do you do it?

 

[Ridgerunner]

I do not do the Cornish X, Rangers, or equivalent. My chickens are dual purpose where the cockerels might be butchered anywhere from 16 to 23 weeks of age, sometimes a bit later. The pullets that do not meet my criteria to join my laying/breeding flock are often butchered at about 8 to 10 months of age. I also butcher older hens and roosters when I'm ready to replace them. Much older than the the 6 to 8 week old chicks we buy in the store here. Just like beef, pork, or sheep the age of the animal has a lot to do with how tender and flavorful they are.

I do not brine mine or marinade them, two different things. Brining generally means soaking them in a salty solution, before freezing or eating. Marinading means putting them in an acidic solution that helps break down fiber to tenderize them, usually just before you cook them. I don't age mine either before I freeze them. I put mine in the freezer the day they are butchered and thoroughly thaw them in the refrigerator when it is time to cook them and give them a couple of extra days to "age". Aging means to give them time for rigor mortis to pass.

Trying to get my definitions straight. I find understanding is increased if we agree on what the words or processes mean.

 

[aart]

I’m not sure what you call bantams and Marans, dual purpose?
Haven’t got a clue where bantams fit into the classification

Layer breeds, as opposed to meat breeds...bantams would be layers too I guess.
'Dual Purpose' is a silly label...any bird can be eaten. Dual purpose may be a bit meatier but will also not be a stellar layer.

Used a Marans cock for my olive egger project this year,
some meatier cockerels in that batch for sure,
especially when back crossed with the decent sized Welsummer/EE OE hen.

That's probably a reference to brine. When you brine a chicken the flavor is altered a bit but the salt also causes it to absorb and hold more water. Makes the chicken moister. Brining is often recommended for the chickens we butcher.

Well, yeah, I understand what brine is and does,
just never saw it on a label where I shop.

Saw a great episode of America Test Kitchen where they researched how meat chickens are processed...one way was soaking in water(sometimes with salt added) that would be absorbed and increase weight of birds. Another good one was on chicken broth, rarely any chicken at all in those products. SMH.

 

[Shadrach]

I do not do the Cornish X, Rangers, or equivalent. My chickens are dual purpose where the cockerels might be butchered anywhere from 16 to 23 weeks of age, sometimes a bit later. The pullets that do not meet my criteria to join my laying/breeding flock are often butchered at about 8 to 10 months of age. I also butcher older hens and roosters when I'm ready to replace them. Much older than the the 6 to 8 week old chicks we buy in the store here. Just like beef, pork, or sheep the age of the animal has a lot to do with how tender and flavorful they are.

I do not brine mine or marinade them, two different things. Brining generally means soaking them in a salty solution, before freezing or eating. Marinading means putting them in an acidic solution that helps break down fiber to tenderize them, usually just before you cook them. I don't age mine either before I freeze them. I put mine in the freezer the day they are butchered and thoroughly thaw them in the refrigerator when it is time to cook them and give them a couple of extra days to "age". Aging means to give them time for rigor mortis to pass.

Trying to get my definitions straight. I find understanding is increased if we agree on what the words or processes mean.

I ask because the Maran bantam cross cockerels which get killed at 3 months old if they’re going to get killed are still tough when roasted; nice flavour, but a bit tough.
Marinading would seem to be the way to go.
I hate cooking.