Does free-range chicken REALLY taste better?

[TrillianAstra]

Really really?

Ignorning any ethical/moral/health issues, I want to know if, in a blind test, you think you would prefer free range to non free range.

I think so.I've never done a blind taste test, so can't be sure.

Am pretty certain the chickens MIL roasts when we visit are not free range but can't deny I always enjoy eating them .

But that would never persuade me to buy non free range myself.

depends.
on how good the free range is (ie whether it is genuine or 100s of birds in a house with a single pop-hole so most of them never actually go outside) and on what they eat.
The label 'free range' does not guarantee quality, but really good free range (eg Loose Birds of Harome you can really taste the difference.

You also find it makes a much more jellied stock, so there is definitely something going on that is not just subjective.

Oh god yes

It's in another league - I have totally stopped buying anything else - very expensive but absolutely worth it on grounds of taste alone, regardless of ethics imo

Actually it is more noticeable in a roast chicken than with chicken curry tbh

yes, yes, really you can, taste, texture, smell whilst cooking.
The only time ive ever had cheap chicken was in Uni, and i had to marinade it like hell to make sure i could eat it.

also like badgardener said, the stock they make is soooo good, all my stocks are jellified.

This seems like a good point to ask - why do I want my stock to jelly? And what do I do with it then?

(cooked a whole free-range chicken today, was wondering if it was worth it)

oh yes making a stock is always worth it trillian!
there is so much goodness in it.
jellied stocks are much more concentrated, and have the extra tasteness of the gelatinous marrow in it etc.
Its all good for you.
i put mine in 1ltr tubs and freeze them for later use ( under a month ) or in the fridge for a soup the next day or within a week.

they do melt down - always start of with a low heat, and i add 200-300 mls of water as the falvour is soooo strong.

OMG - yes - freerange are way better tasting than 2 for a fiver. I'd far rather forego chicken regularly and save for special occasion. We have a whole roast chicken (for best taste) and use leftovers in amazing chicken risotto and I always make stock on a Sunday evening with leftovers. The stock is added to dishes like risotto or chicken basque (favourite of ours from Delia) and makes a real difference.

Don't get me started on the morale debate, but I'm close to shouting at people in the meat isle in Sainsburys now...

Yes.

I sometimes buy cheapo non-free range and DH always notices. It has a different texture, more like blotting paper. I've had to resign myself to never giving into the temptation of buying the cheap stuff if I don't want a blazing row at the table.

Free range eggs too - they look different.

eggs - I mean, they look different in addition to tasting better. And chickens are so lovely, pecking around, I hate the thought of them being shoved together in little cages.

Eggs I already believe in I must be getting middle aged as I was v excited the other day when we were driving somewhere to see a table at the end of someone's driveway with eggs to buy and a little box to put your money in

I'm glad your DH notices ilovepiccolina ;-)

We are getting some ex-bat chickens soon - can't wait for fresh eggs!

I think so, and I assume it's because they get to exercise properly therefore using the muscle, ie the meat, as they should. If you can't move around much then I would imagine it makes it flabby.

I dunno, that's what the butcher says anyway. And I think it tastes more 'chickeny', though I have never done a blind taste test.

I always make chicken stock, transforms a soup and risotto and stuff.

That about exercise makes sense, Guadeloupe. and Donbon, I'm envious, I'd love to have chickens (not possible atm where we live) but if I did, no doubt it would mean less variety in our diet - I'd never be able to eat chicken again!

Hugh F-W's book Meat explains why meat farmed slowly and ethically tastes better - to do with the distribution and quantity of fat in the meat, I think, and the way the muscle develops.

I used to find him rather annoying but this book is BRILLIANT (and I like that he defends ethical farming on aesthetic as well as moral grounds).

And stock is well worth the faff imo.

I agree with Aquavit, the River Cottage Meat Book is brilliant. Recipes in it are good too.

Yes they taste much nicer!

The free range I buy from the butchers is lovely, but have bought free-range organic from the supermarket and it has been tough as old boots which is annoying.

Supermarket Free range, no I don't think so, and I don't think it's really much better ethically either so I don't buy that and go for the cheapest.
The poncey farm shop free range are truly gorgeous, but at £16 last time I bought one, they are a once or twice a year treat.

I actually think supermarket free range is a big con.

Choice magazine (I think the UK equivalent is called Consumer?) did a blind test on this and found there was no taste difference between free range and normal. They said that all chickens are bred to grow quickly and be killed very young, whether free range or not, and for this reason they are all fairly tasteless. here and here.

Agree with mugglewump about supermarket free range too. I feel awfully guilty if I buy normal eggs but I really feel that the free range ones are not much better. I think proper organic chickens would be better and more ethical, but sooo expensive.