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How broth from a purchased chicken differs from broth from a domestic chicken
Is it true? poultry Is it different from your favorite supermarket chicken? And does the “origin” of chicken affect the taste of the broth enough to go somewhere to the market and look for villagers who will sell you ugly, but real chicken?
Today's edition. "Site" I want to know if the difference is that big. And are those fastidious buyers right, who are necessarily rushing to the market for a chicken? Some are even willing to pay extra for the poultry producers to bring them directly home.
Of course, a spoiled city resident will instantly appreciate that in appearance, a purchased chicken from a supermarket looks much better. It is beautifully packed, which makes it convenient to transport. The package flaunts attractive advertising slogans, and there is information about where this chicken came from and when, how much weighs.
Domestic chicken, purchased on the market, does not look so profitable and seems less appetizing. Her skin is noticeably darker, because after plucking it passed a gas burner (the most common procedure in the village).
If you compare the appearance closer, you immediately notice that the breast of the store chicken is much wider. Even in the packaging, it barely fits. But if you look at chicken thighs, they are much more massive in poultry. You know which one of those chickens had more freedom.
When you cook chicken, it’s easy. It is kind of porous and wet, meat even with hands is easily divided into fibers. But from home you have to tinker much more. The skin of the shop chicken is pale and thin, it is easy to tear. But home skin has to be cut, because it is rough and elastic.
When cutting shop chicken hands are simply wet. This leads to suspicions that such a chicken was stuffed with water or some solution before the sale. Why is this done? Is it possible to make the chicken weigh more?
When cutting a domestic chicken, you immediately feel how dense it is. There is no incomprehensible fluid on the hands. Next, we will try to boil broth from each chicken. We'll just fry some meat. And then compare the results.
Which chicken tastes better? When frying shop chicken, the liquid is also released. But when frying homemade chicken in the pan and at the final stage of cooking, only meat and butter remain. I wonder what happened in the end. Homemade chicken looks rosy and appetizing. Shop meat and remained pale (like boiled), moreover, and also significantly lost in volume.
If you compare broths, the difference is noticeable here. Broth from domestic chicken seems more brewy, golden and appetizing. When you compare one to the other, it becomes clear that the broth of shop chicken is paler. The difference is not as obvious as with meat.
717322
As you can see, chicken meat, which grew free at home, is preferable. From such meat, dishes eventually turn out to be brewy, appetizing and aromatic. Another thing is that finding a quality homemade chicken is a little more difficult than going to the supermarket on the way home. But isn't it worth it?
Today's edition. "Site" I want to know if the difference is that big. And are those fastidious buyers right, who are necessarily rushing to the market for a chicken? Some are even willing to pay extra for the poultry producers to bring them directly home.
Of course, a spoiled city resident will instantly appreciate that in appearance, a purchased chicken from a supermarket looks much better. It is beautifully packed, which makes it convenient to transport. The package flaunts attractive advertising slogans, and there is information about where this chicken came from and when, how much weighs.
Domestic chicken, purchased on the market, does not look so profitable and seems less appetizing. Her skin is noticeably darker, because after plucking it passed a gas burner (the most common procedure in the village).
If you compare the appearance closer, you immediately notice that the breast of the store chicken is much wider. Even in the packaging, it barely fits. But if you look at chicken thighs, they are much more massive in poultry. You know which one of those chickens had more freedom.
When you cook chicken, it’s easy. It is kind of porous and wet, meat even with hands is easily divided into fibers. But from home you have to tinker much more. The skin of the shop chicken is pale and thin, it is easy to tear. But home skin has to be cut, because it is rough and elastic.
When cutting shop chicken hands are simply wet. This leads to suspicions that such a chicken was stuffed with water or some solution before the sale. Why is this done? Is it possible to make the chicken weigh more?
When cutting a domestic chicken, you immediately feel how dense it is. There is no incomprehensible fluid on the hands. Next, we will try to boil broth from each chicken. We'll just fry some meat. And then compare the results.
Which chicken tastes better? When frying shop chicken, the liquid is also released. But when frying homemade chicken in the pan and at the final stage of cooking, only meat and butter remain. I wonder what happened in the end. Homemade chicken looks rosy and appetizing. Shop meat and remained pale (like boiled), moreover, and also significantly lost in volume.
If you compare broths, the difference is noticeable here. Broth from domestic chicken seems more brewy, golden and appetizing. When you compare one to the other, it becomes clear that the broth of shop chicken is paler. The difference is not as obvious as with meat.
717322
As you can see, chicken meat, which grew free at home, is preferable. From such meat, dishes eventually turn out to be brewy, appetizing and aromatic. Another thing is that finding a quality homemade chicken is a little more difficult than going to the supermarket on the way home. But isn't it worth it?
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