Saw this sign at a shop selling cooked chickens.
Is there any possible way in which this claim makes sense? Is there some way in which free range chickens might be a bit pinker around the bone than battery birds?
dv said:
Saw this sign at a shop selling cooked chickens.
Is there any possible way in which this claim makes sense? Is there some way in which free range chickens might be a bit pinker around the bone than battery birds?
You wouldn’t think so unless a varied diet makes a difference or a different ratio of calcium is part of their diet, but even then what is a little bit pinker anyway.
Presumably they have more muscle on them from leading a more active life.
I have no idea if it is true or not, but seeing as they lead a very different lifestyle I see no reason to suppose that it must be false.
What’s more remarkable is that they can apparently talk and write signs, and are happy to be cooked and eaten.
Bubblecar said:
What’s more remarkable is that they can apparently talk and write signs, and are happy to be cooked and eaten.
I suspect that the owner of the store told them what to write.
The Rev Dodgson said:
I have no idea if it is true or not, but seeing as they lead a very different lifestyle I see no reason to suppose that it must be false.
I’d need to see evidence of actual free range.
roughbarked said:
The Rev Dodgson said:
I have no idea if it is true or not, but seeing as they lead a very different lifestyle I see no reason to suppose that it must be false.
I’d need to see evidence of actual free range.
You could attach little GPS collars to all free range chickens and allow the public to view were they have been via Google Maps.
Cymek said:
roughbarked said:
The Rev Dodgson said:
I have no idea if it is true or not, but seeing as they lead a very different lifestyle I see no reason to suppose that it must be false.
I’d need to see evidence of actual free range.
You could attach little GPS collars to all free range chickens and allow the public to view were they have been via Google Maps.
They’d all claim invasion of privacy. Those free-range chickens are sure to be in-the-know about these things.
Not to my knowledge. All chooks cook the same.
Divine Angel said:
Not to my knowledge. All chooks cook the same.
The free range chicken I have eaten has been redder around the bones and has also had much thicker and tougher skin.
Speedy said:
Divine Angel said:
Not to my knowledge. All chooks cook the same.
The free range chicken I have eaten has been redder around the bones and has also had much thicker and tougher skin.
Ha. At last some observational evidence.
The Rev Dodgson said:
Speedy said:
Divine Angel said:
Not to my knowledge. All chooks cook the same.
The free range chicken I have eaten has been redder around the bones and has also had much thicker and tougher skin.
Ha. At last some observational evidence.
Botulism however has the last say.
My shadow should have been about 2.42m at midday (although that’s not quite zenith). Seems to have been a bit of an error somewhere.. possibly due to the shape my head or the way I didn’t comb my hair.
Speedy said:
Divine Angel said:
Not to my knowledge. All chooks cook the same.
The free range chicken I have eaten has been redder around the bones and has also had much thicker and tougher skin.
Home grown or brand? If brand, which brand?
I can see several possible reasons for difference. Exercise leads to broadening of blood vessels for instance. Or it could be a different breed or age.
But on the other hand, some brands touted as “free range” aren’t.
mollwollfumble said:
Speedy said:
Divine Angel said:
Not to my knowledge. All chooks cook the same.
The free range chicken I have eaten has been redder around the bones and has also had much thicker and tougher skin.
Home grown or brand? If brand, which brand?
I can see several possible reasons for difference. Exercise leads to broadening of blood vessels for instance. Or it could be a different breed or age.
But on the other hand, some brands touted as “free range” aren’t.
No idea as I don’t buy free-range chicken myself.
On the occasions I have eaten it, the only reason I knew it was free-range was because I queried the “difference” in colour and texture. It was obvious, however, that the chicken was not under-cooked.
“A major frustration of foodservice operators is that, very often, chicken parts, believed to have been cooked well done, will still have bloody bones and blood around the bone area, as in the case of the legs, thighs, and wings. A small experiment was performed in order to obtain photographic examples of chicken parts that have been more than adequately pasteurized but would be extremely unacceptable to customers because of blood.
According to the poultry industry, today’s marketed chickens are considerably younger and far more tender than they were years ago. Their bones have not yet matured and are still somewhat soft and porous. As a result, there can be seepage of bone marrow through the soft bone and into the surrounding meat.
When a young chicken is deep chilled, frozen ice crystals form inside the bone. They expand and force the heme out of the marrow through the soft, porous bones. During the cooking process, the tissue will darken in color. Although the appearance is unappetizing, the meat is not harmed when this happens.”
http://www.hi-tm.com/Documents/Bloody-chik.html
Here in Thailand, you can get the big farm poultry you get in Australia, but you can also get these flavoursome long chickens that maybe have a quarter of the meat but with a great deal of flavour. The fat is yellow (I assume from eating corn) and the meat when cooked is still pink near the bone although they are well cooked.
It may be because they are cooked over charcoal and may be part heat cooked and part smoked, but either way, I have never been sick from them and the flavour is intense and gamey and nothing like the benign flavourless supermarket chicken.
Thanks for the input, all