Re: Selecting the best chicken

On May 20, 12:05 am, butterflygirl <butterflygirl.
4596e39.405...@xxxxxxxxxxxxxx> wrote:
A chicken is a chicken is a chicken, right?

That's a question we've been pondering lately at the Food section. Not
so terribly long ago, it seemed you could count on finding the same two
or three standard brands of chicken at almost every grocery store. Now,
seemingly overnight, there are more than a dozen from which to choose
-- producers and labels galore -- all vying for attention. It's enough
to make a simple chicken dinner, well, an almost daunting challenge.
So we decided to conduct a little test. We bought 14 birds boasting a
variety of qualifications. In addition to standard supermarket
chickens, we bought birds that were labeled organic, free-range,
natural, heritage, air-chilled and kosher. We even got two from a live
poultry store (they were processed shortly before we bought them).

--
butterflygirl

At Sams Club last week instead of Perdue and another brand I don't
remember, they had Tyson chickens. No big deal, I bought 2. I am
annoyed and will not buy Tyson again. It was sealed with at least 3 -
4 oz of water inside the packaging, and I found a huge lump of ice in
the cavity, but if that wasn't enough, the skin from the breast side
was torn, and the whole bird was floppy and had broken joints. It
looked terrible like it had been beaten up, and had way too many
feathers still attached. It was a dual pack, we'll see what the other
one looks like.
I too would like to see the results of the chicken challenge mentioned
by the op.
Nan in DE
.