How to choose a good chicken?



BEST ANSWER by our experts





Tips 1

As for chicken, you should avoid taking one at random from the supermarket, whether it is a whole chicken or a cut chicken. There are several types of them, the price and quality of which differ greatly. Industrial chicken is undoubtedly the cheapest and for good reason! These are chickens raised in battery, fed on cereals with little control over their origin. He is given a lot of fat so that he quickly becomes fat in order to slaughter him within 40 days. He is likely to have ingested GMOs, animal meal and will never have seen the light of day. Certified chickens meet somewhat higher standards. Their food is more controlled and certified without animal meal. On the other hand, they also undergo rapid fattening to be slaughtered between 42 and 45 days. Now let's talk about the "good" and "very good" chickens, those who have obtained a label. The Label Rouge, first of all, is granted by the Ministry of Agriculture and certifies a chicken raised according to strict rules. 

The diet of the chicken depends on its age and the use of antibiotics is strictly prohibited. It is only slaughtered between 81 and 90 days and is therefore significantly larger than a normal chicken. A Label Rouge chicken lived in the open air. Next comes organic chicken, the most expensive of all chickens. Its labelling includes the name of the producer and the AB label issued by the Ministry of Agriculture. This chicken must have been raised in the open air, i.e. on land without an enclosure. It is fed exclusively on cereals from an organic crop and when it gets sick, the chicken is treated with herbal medicine. It is only slaughtered at about 112 days of age. These chickens are therefore pampered and eaten roasted to appreciate all the flavour of their meat. Finally, "AOC" chickens guarantee the know-how of a production region and are also very healthy chickens. Most "AOC" chickens are Bresse chickens, sold on the markets.




Tips 2
When I choose a chicken in the supermarket, I always make sure that it is "labelled" to make sure that I am holding a quality chicken in my hands and not a poultry raised in batteries and GMOs. The certified labels are as follows: the Red Label, the various organic labels, the AOC label and the "farm chicken" label. Of course, these types of chickens are much more expensive than those without a label, but they meet stricter standards, are much lower in fat and contain much more omega3. In a word, they are healthier. The labels cover both whole chickens and cut pieces. By going to the market, it is also possible to find succulent chickens raised by small producers. Raised outdoors and grain-fed, they are delicious!


Tips 3
First, a distinction must be made between free-range and "outdoor" chicken. A free-range chicken is raised in an area that combines an outdoor run and a shed. An open-air raised chicken is only raised outdoors in an area without pens. In general, you should always choose at least one free-range chicken, the others are raised in batteries and the worst ones are fattened to be eaten quickly. For my part, I really like Label Rouge chickens, but when I want a good roasted chicken, I don't hesitate to take a detour to the butcher's to buy myself a delicious Bresse chicken!



Tips 4
A good chicken must first weigh its weight, otherwise it has been slaughtered too early or malnourished. A good chicken therefore weighs more than a kilo. He also has strong bones, a sign that he was allowed to flourish outdoors before being eaten. Thirdly, the quality of its flesh will reflect the quality of its nutrition. A good well-fed chicken has raw meat that is firm and cooked meat that fits on the bones. If you notice any of these failures after you have already purchased the chicken, don't take the same one again. In supermarkets, labels already give you a good indication of the quality of the meat. Even if they are much cheaper, avoid buying chicken without a label and without the mention "farm chicken". Without it, you are sure to have a battery chicken on the plate, raised without any control over where its food comes from. From the mention "Label Rouge" or at least "farm chicken", you can trust.

Tips 5
A good chicken is a well-fed chicken. A good chicken can be identified by its tender and tasty meat when cooked and firm when raw. The colour of the flesh can vary from very white to golden depending on the type of food it receives. Since farmers are no longer required to grow the feed they feed to chickens themselves, the only way to find out a little more about the feed they receive is to select chickens that are Label Rouge or certified "organic". A Label Rouge chicken is only raised grain-fed, an "organic" chicken is certainly raised organically grown. The feeds given to industrial chickens, the cheapest on the market, are not controlled and these chickens may have received low traces of antibiotics to fight certain diseases, something that is impossible in an "organic" chicken.

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