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Zora Margolis's avatar

I am able to get pastured chickens from small farms, where they run around outside, eating grass and bugs in the sunshine. The flavor is wonderful, but my very picky husband finds them tough, and complains when I buy and cook them. I do use them for making chicken stock, but if I want to cook chicken for dinner, I buy one from a local poultry farm, where they are not caged, but are raised in barns, so are somewhat limited in the exercise that outdoor chickens get, which toughens their muscles.

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Pati Collentine Chevis's avatar

Love reading Tabled. Your deep dives into all food subjects. So glad that my meeting you on China tour put your writing g on my reading radar. Hello from Wisconsin. Pati

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