It seems to me that this chicken has just been getting more and more fat and just does not taste as good...and if you try to peel off the skin it has this slimy coating over the meat.
Now I got some hens from a flea market and they had very little fat and the meat was sweet.
I've been getting more concerned about all the hormones they feed these "farmed" chickens...my cousin has a chicken farm and raises about 300,000 every month for a big chicken name and he tells me stories...he don't eat chicken any more.
We had quail today...I got it frozen at the super too. It was good after I flattened it and grilled it with some olive oil, cumin, salt and pepper seasoning...
The dead animimals have been good and all, but I might have to go vegitarianizm...
I've noticed the chickens I buy lately have been larded with gobs of fat like ducks are. You're right: they didn't used to be that way, and the ones I used to raise at home weren't like that.
Most of the time I don't mind; I like using chicken fat to cook with. I pull the chunks off and render them, or skim the pot if I'm making chicken and dumplings, fricasseed chicken, brunswick stew, etc.
When you skim it like that, it's already well-seasoned. Sometimes I just stir it into pasta, instead of using butter and garlic, for a simple dish. Or melt it to dip french rolls in instead of herbed olive oil, or fry eggs in it, or....
we get our chicken from the wifes sister and hubby. their stuff is raised the good old way. no weird stuff to make them put on weight faster or anything. the meat is a different color, the taste is super. its funny, it seemed to taste strange at first when your used to the supermarket chicken. wouldn't go back if the choice is there. oh and the gravey off that bird, drink it by the cup full.
Blow you up.
