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.
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
Excellents as ever. I naver imagined stuffing a chicken and then cooking it in stock? When I lived in France capons were normal supermarket poultry. I don't recall a huge difference of taste so are capons also industrially reared? I have seen one on sale in Engalnd ever I think
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.
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
Love this article. It’s a tradition that continues in SW France to this day!
Excellents as ever. I naver imagined stuffing a chicken and then cooking it in stock? When I lived in France capons were normal supermarket poultry. I don't recall a huge difference of taste so are capons also industrially reared? I have seen one on sale in Engalnd ever I think