Wednesday, February 03, 2010

Comparing chicken

About ten days ago we went to a local market that had free-range chickens on sale at a great price (.97/lb). Picked one up, rubbed it in and out and under the skin with kosher salt and let it sit for two days. Rinsed the skin and then put some butter flavored with black truffle trimmings under the skin on the breasts, thighs, and legs. Cut out the backbone and flattened it, cooked it in a broil/roast manner. Probably the best chicken we've ever eaten.

Need to see if this is repeatable, and if the chicken was that good because of what it is, or it black truffle butter just makes everything wonderful.

So went back and the chickens had gone up in price but just to $1.29/lb, so picked up two of them. Also went to Costco and picked up two Foster Farms chickens. Have salted all four of them, and Thursday I will prepare one of each in the broil/roast method and the others I will roast and probably glaze with cranberry. Then we will evaluate. And of course I will tell you, just as I promised the meat dept manager at the store I would share the results with him.

1 comment:

ShellyJ said...

I see that I never posted the results of the tasting. We could tell the difference, mostly in subtle texture differences and a bit of more "chickeny" goodness. But you would really have to be looking for differences to find them.