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To be honest, although I prefer organic chicken for health and ethical reasons, mass produced chicken tastes juicier and better.



You might want to brine it. Commercial does brine injection and depending on organic, that might not be the case.


I strongly disagree. One of the most obvious (among many) differences we noticed when moving to the US from Europe is the taste of chicken meat. It just tastes very bland and almost chemical. Years later we discovered that (organic, etc) chicken at Whole Foods was better but still not perfect. I've confirmed similar issues with the taste of many vegetables (and I'm not even talking about tomatoes, those I can grow in my backyard and are delicious) and confirmed this with other immigrants.


> One of the most obvious (among many) differences we noticed when moving to the US from Europe is the taste of chicken meat. It just tastes very bland and almost chemical

Everything tastes 'chemical' :)

Snarky comment aside, I agree. Chicken in the US tastes quite bland, generally. At least compared to the Brazilian counterparts.

Vegetables are ok. Most berries are delicious. But bananas taste like cardboard. Some are less bad than others, but still. They do "look" perfect; I'd rather have an ugly, but tasty, banana. Mangos are crap. Most oranges taste like they have already been packaged in a box (there are some good ones though).


>>mass produced chicken tastes juicier and better.

You might be referring to the "gamy" part of it. That's valid for super wild chickens, but a little walk only makes them a lot better. There's no comparison in taste between a 50 day old chicken raised in mass-produced conditions and a 6-7 month one that roams in someone's backyard.


In 20 years, I can see gamy meats being a delicacy. The trick is they have to be 5x the price before people want to eat it on purpose. Chickens have been bred to be tasteless in the US just like commercial pork.


Also, remember that most chicken has added saline as well.

If you eat more natural white meat, it’s drier because there is less fat and no added fluid.


Often, just water. Chicken is sold by the pound. If you increase its weight by 5%, then you just got a close to free way of boosting profits by that amount.

They don't even hide the fact that they do it; most of them print it right on the packaging.

I quit buying supermarket chicken a long time ago because the quality is very poor. I trim the excess fat off chicken, and supermarket stuff has so much waste it was shocking.


No way. Organic free range tastes way better.




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