Jim Shoe wrote: But you have to give KFC credit for one thing. Through cutting edge gene splicing, they've apparently developed a chicken that has no breasts but instead has two wings, three thighs and three legs. If you don't believe me, buy an eight piece bucket of KFC chicken and see if you can find a breast in there.
Our local KFC franchisee sells an 8-piece bucket of all breasts for an extra charge.
Jim Shoe wrote: But you have to give KFC credit for one thing. Through cutting edge gene splicing, they've apparently developed a chicken that has no breasts but instead has two wings, three thighs and three legs. If you don't believe me, buy an eight piece bucket of KFC chicken and see if you can find a breast in there.
Yet another difference between KFC and the Coronal.. He gave wings away, did not feel they were worth selling.
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WGLT wrote: Just read a thread about how everything tastes like chicken. NOW, what does chicken taste like?
Tastes like rattlesnake.
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JayGee wrote: Coming from back in the day when my Mom or Grandmother would go out, grab a chicken by the head that was walking around in the yard, ring it's neck, clean it and fry it for supper that night, there is not a lot that taste like chicken. However, many things today taste like today's chicken that was raised in a cage and never saw the light of day.
Some of you are probably confusing childhood memories of how well your Mom cooked, with a difference in the bird. As well as the freshness of said bird.
Be that as it may, I'll bet Momma or Grandma didn't boil that chicken without any added flavors, and even minor seasoning would easily overpower subtle differences in the taste of the meat.
You can still get that free range bird, if you're willing to pay for it. You can even get that freshness if you're willing to raise/kill/pick it.
When I was small up into my teens Grand Mother had no electricity.
Food was fresher. They raised it, shot it or caught it. Trips to the store were once a month or perhaps every other week or infrequently.
Spices were generally confined to her garden such an ginger, flowers( that I don't remember)and salt and pepper.
Everything was fried in lard or baked with lard and butter.
Chicken was just dusted, as she put it in flour, salt and pepper and rested.
She rendered her own lard or bought five gallon buckets, that I frequently got to carry home.
Things cooked in lard do taste signifigantly different/better. Crisco came along at some point and it made good pie crust but nobody preferred it.
Sophisticated taste, for exotic spices etc, were not part of our upbringing.
Trust us Hillbillies. You will like fresh old fashioned Leghorn coated in flour and salt and pepper, or just about anything fried in old fashioned lard. You won't go back and it won't kill you as the vegetarian oil crowd tells everyone.
Jim Shoe wrote: But you have to give KFC credit for one thing. Through cutting edge gene splicing, they've apparently developed a chicken that has no breasts but instead has two wings, three thighs and three legs. If you don't believe me, buy an eight piece bucket of KFC chicken and see if you can find a breast in there.
Yet another difference between KFC and the Coronal.. He gave wings away, did not feel they were worth selling.
Saw a Food program a while back where the topic was why do some foods "taste like chicken". The test was more about texture and structure than the actual "taste". The findings showed that the way the tissue (muscle) was used was the main contributers to the taste and texture of the tissue. What the animal ate was not a big factor.
Frog legs, rattlesnake and such had similar muscle use patterns as chickens so the muscle structure is similar.
That may be why frankenchicken is not as tasty as free range chicken as they are mostly in a small cage with no exercise.
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However, many things today taste like today's chicken that was raised in a cage and never saw the light of day.
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