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A comment on I'm common as muck and spent £150 to try a Michelin star restaurant. Parent comment

Re:I'm common as muck and spent £150 to try a Michelin star ... by spoonjim on Monday February 28, 2022 @04:43PM (#30505532)
Most of creating a roast chicken that good is in sourcing the chicken. Breeds optimized for flavor rather than economics, fed a chicken’s natural diet, grown at the chicken’s natural pace, and handled carefully, slaughtered shortly before cooking.

There is technique like injecting the brine and managing the smoke flavors but that’s like 10% of the work of raising the chicken.

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Re:I'm common as muck and spent £150 to try a Michelin star ... by HeyLaughingBoy on Monday February 28, 2022 @07:35PM (#30507423)
I've raised multiple egg-laying flocks before but held off from meat birds because I didn't want to deal with the hassle of plucking.

Thinking it might be worth raising a few on pasture just to check the difference in taste. Maybe this'll be the year!

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