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CHICKEN: Fresh Kill or High End Free Range?

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markethej Feb 27, 2007 06:54 PM

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. w
    WHills RE: markethej Feb 28, 2007 11:02 AM

    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: WHills
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      sue888 RE: WHills Jul 4, 2008 12:39 PM

      Why not fresh kill & no hormones? www.bobochicken.com

      1. re: sue888
        Miss Needle RE: sue888 Jul 5, 2008 07:17 PM

        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.

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      lgss RE: markethej Jul 5, 2008 08:08 PM

      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.

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        mpalmer6c RE: markethej Jul 5, 2008 08:35 PM

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

        1 Reply
        1. re: mpalmer6c
          hill food RE: mpalmer6c Jul 6, 2008 01:27 AM

          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.

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