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Jan 20, 2008 08:24 PM

where to get good chicken? MSP

My braised chicken with yukon gold potatoes, mushrooms, and carrots turned out ok. Almost everything turned out the way it was supposed to... the only downfall was the chicken itself. Maybe this was due to cook's error, but I don't think so. I used a cut up Gold'n Plump chicken, and it just didn't bring much in the way of flavor. I am finding that I have an aftertaste dominated by a very "chemically" flavor, even now close to 45 minutes after eating (yes I am aware that it's almost 11:30 PM - had to watch the nail-biter in Green Bay. Sorry to all you Packer fans.) Would Trader Joe's or Whole Foods have any better chicken to try, or does anyone know of a butcher shop (Clancy's maybe?) that has dynamite birds? I guess the other option would be to try brining the meat (a hotly contested issue around these boards I know), but I'd like to see if a different starting product would yeild better results first. Thanks in advance!

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  1. I've got the answer for you! The best chicken in town is at the Farm In The Market, which is a stand at the Midtown Global Market. It's worth the drive for one of these fabulous chickens. It used to be that they got fresh (unfrozen) birds on Thursdays, and then froze them on Friday to be available during the rest of the week. But the last time I was there (on a Tuesday), I saw unfrozen poultry in the case. It might be worth a call to check when fresh poultry is available - though the frozen birds are great, too.

    If you really can't make the trek to Midtown Global Market (but you should - it's worth it), go to the nearest co-op and get a Kadejan chicken. They're quite good, even though they're usually frozen. [[[EDITED TO CLARIFY - The whole chickens are frozen - at my co-op, anyway - but the parts are usually just chilled, not frozen.]]] They'll be loads better than those bland and chemical-laden Gold'n Plump chickens. I've bought them when I'm too lazy to get to the Midtown Global Market, and have been quite happy with them.

    And I'll bet that Clancey's has good chickens, too, but I've never tried them (too far away from me). The few times I've made it all the way over to Clancey's, I've bought duck confit, or grass-fed flank steak, or rabbit, or chorizo, or amazing anchovies.


    P.S. I've brined some Farm in the Market chickens, and left others unbrined - either results in a tasty, succulent dinner. That is, they don't need brining to taste good. Oh, now I need to drive down and get me a chicken for dinner!

    Clancey's Meats & Fish
    4307 Upton Ave S, Minneapolis, MN 55410

    Farm in the Market
    920 E Lake St, Minneapolis, MN

    4 Replies
    1. re: AnneInMpls

      Anne, thank you very much; my mouth is watering just from reading your descriptions! One wouldn't expect to have "essence of Clorox" from an "all natural" chicken, but this dang taste just won't go away. Maybe a Manhattan before bed would help...


      1. re: ewallace001

        Do have a manhattan - and do not read this thread about bleached chickens (you already know about the bleach taste).


      2. re: AnneInMpls

        I second Farm in the Market. They are the best chickens in the Metro.

        Though, I think it is funny your comment about how it is worth the drive. I can see the Midtown Market from my window. It is so much closer than clancy's for me.

        1. re: AnneInMpls

          Has anyone actually tried Clancey's chickens?

          1. U of M St. Paul campus. The meat Lab sells frozen great tasting chickens for $2 a lb.

            6 Replies
            1. re: ibew292

              Second this. (OT comment: great pork, as well.)


              1. re: cayjohan

                I checked out the site and the price is right. What is the deal with the meat lab though? Did they develop rashes when they applied make-up? :)

                What is the U doing with these animals? Breeding? Practicing butchering?

                1. re: babaoriley7

                  All of the above. The St. Paul Campus is home to a lot of agricultural research and development. Here's a good overview of Animal Sciences:

                  While you're at the Meat Lab, be sure to visit the Dairy Salesroom too:

                  1. re: Danny

                    Anyone know if the meat at the Meat Lab is organic and/or if the dairy products are rbgh-free?

                    1. re: ajr1111

                      I went to an ag school and am pretty certain that pledging to avoid a particular production method would hamper the U's research objectives.

                      If there's an organic research program underway, or a comparison study of dairy production with & without rgbh, there may be some products that will be marked as such. Otherwise, no, don't expect that.

                      1. re: ajr1111

                        They certainly aren't "certified organic." I typically buy my eggs there, and the sign next to those indicates that the hens are fed organic feed. Accordingly, the chicken have similar signs.

                        Personally, I'd be more comfortable with food that was raised across the street and didn't have an "organic" label than with food that was shipped across the world with a little green sticker on it. But, that's a topic for another thread

              2. Kadejan chickens are also available fresh at all Kowalski's around town. Brasa uses Kadejan chickens as well. I brine them only when I want extra flavor in the bird. They are spectacular however with only a liberal salt and peppering and a high dry heat roasting.

                2 Replies
                1. re: HuaGung

                  I made a capon this weekend and it was fantastic. They are widely available in area grocery stores (frozen).

                  1. re: Tizzod

                    I love capon. We have it in my family for Thanksgiving and Christmas.