How Does Chicken Taste?
At Les Gastronomes, we take great pleasure at tasting and comparing different products.
This time we decided to compare the most sold protein and understand how it taste differs and how to differentiate product qualities. In order to do so, we decided to select 3 of the most appreciated products in their categories. While our exercise is about product tasting, we would not mention any brand as we do respect choices of everyone.
What have we selected?
- A locally grown fresh chicken from an established brand, grown for 21 days in a state-of-the-art farm, Hormone free, Antibiotic free, GMO free. (Chicken A)
- Imported from France, Frozen Corn-Fed Yellow Chicken, grown for 56 days in a state-of-the-art farm, Hormone free, Antibiotic free, GMO free. (Chicken B)
- Imported from France, Frozen Label-Rouge Chicken, Free Range, grown in an Open Air environment, for a minimum of 81 days in a state-of-the-art farm, Hormone free, Antibiotic free, GMO free. (Chicken C)
Product Observation before cooking:
- Product Size is less than 1 Kg, colour is pale white, skin is translucent, and the flesh is very soft. Bones looked very bloody.
- Product Size is 1.4 Kg, colour is yellow, skin is thick and fatty, and the flesh is firm.
- Product Size is 1.4 Kg, colour is yellow, skin is thick, firm and fatty and the flesh is firm.
All 3 chickens were cooked with the same recipe, however the local chicken was cooked for 10 min less due to its smaller format.
Product Observation after cooking:
- The cooking ‘jus’ that emanated from the chicken was clear and taste-less, the skin didn’t crisp. The flesh was so soft and tender. However, a funny smell emanated from the chicken. When portioning, I didn’t need the help of a knife! As soon as I started pulling out the first leg the whole chicken broke down into different parts.
- The cooking ‘jus’ was dark, full of flavor, a bit thick. The skin was crisp and the flesh firm. When portioning, I had to breakdown the chicken using a knife cutting through skin, flesh and joints. The breast was thicker than the Label Rouge however all other parts were smaller. While the chicken fillet/tender which sits beneath the breast was easily identifiable.
- The cooking ‘jus’ was dark, full of flavor, a bit thick. The skin was crisp and the flesh firm. When portioning, I had to breakdown the chicken using a knife cutting through skin, flesh and joints. The breast was smaller than the Corn-Fed chicken, however all other parts were bigger and legs longer. The chicken fillet/tender which sits beneath the breast was easily identifiable.
In order to have a fair tasting, we selected the same cut across all chickens: The Breast. There was no real reason why the breast vs thighs.
- There was a smell and that put me off from the start, however I wanted to taste it! The meat has no texture, it is sooooo soft, it melts in the mouth, no need to chew. But that smells became an after taste somewhere between chlorine and ammonium. Not sure what it was but I had to throw the meat chicken away.
- While the breast was the thickest of all 3 chickens, it was dry, fibrous but once you start eating it, the meat breaks down into a floury / sandy texture. Not too pleasant. However, the flesh was flavorful and long lasting.
- The flesh was moist and shiny. The meat looked silky but firm with a nice bite to it. Once you start eating you feel the muscle braking down nicely and releasing a long-lasting flavor.
As a result, we clearly recommend for you to go through the same experience and enjoy this tasting. Our preference would be the Label Rouge / Free Range. Selecting such a product would guarantee you a great dining experience and for sure a healthy choice.
You can find our Chicken Selection: here
You can learn more about Label Rouge: here