Are there preparations where a factory farmed bird is more appropriate than a free-ranged one?
I was challenged by this question and I can't really think of an answer to that. I was curious at your thoughts.
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I was challenged by this question and I can't really think of an answer to that. I was curious at your thoughts.
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Since we raise our own birds, often I'll cut up a bird and freeze the "parts" separately, to use later if I only want, for instance, thighs.
Sometimes birds that are really free range (as opposed to the ones that are uncaged but essentially still cooped up by the thousands) can be firmer in texture; you can achieve a juicier bird by brining.
As for the factory farmed, I imagine they might be better for making the goo from mechanically separated chicken parts that goes into the making of industrial chicken nuggets. Their spongy texture might be an asset in this application, plus their soft bones are bound to add some nutritious calcium to your kids' diets.
The challenge I got was "But you can’t use it (free ranged 'silky but I'm guessing the person meant a breed ideal for roasting) for fried chicken – it simply lacks the intramuscular fat and expanded breast meat that the standard broiler has. In that preparation, the factory farmed broiler is more appropriate."
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Thanks for the question!