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Feb 27, 2007 06:54 PM

CHICKEN: Fresh Kill or High End Free Range?

Alright serious cooks, anyone have an opinion on what's better: a Rosie free range or a chicken from one of the live poultry places.

I roasted a freshly killed chicken on Sunday and it did seem to have a stronger flavor.

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  1. Fresh kill: gamier and fresher tasting. I think for overall flavors, it's the way to go. It's like fresh fish.

    High End Free Range: more tender, less gamey. Taste is okay, but it is better for you, especially if you get the no hormones kind.

    So, for taste, fresh kill. For health benefits, free range.

    2 Replies
      1. re: sue888

        I agree. Well, not as good as getting a chicken killed at the shop, I've been getting my poultry from Bo Bo Chicken at a Chinese market where they kill it in NYC (where I live) and is free range. The meat is indeed gamier and more flavorful. The best thing about these chickens is that they are cheap! Purchased one for less than $4 today! I'm used to spending at least 15-20 bucks for a chicken.

    1. I'm vegan so no personal experience but was just listening to Michael Pollan's "In Defense of Food". He talks about the difference between free range (which may just mean allowed to wander on a patch of dirt) and pastured (allowed to wander somewhere with plants.

      1. Probably somebody knows better, but I've never heard of dry-aged chicken.

        1 Reply
        1. re: mpalmer6c

          mp6c: yeah, it's what my mother does to really anything that goes in her oven.

          of course then it goes in the crock-pot for some more.