Poultry Keepers Podcast
Heritage Poultry: Flavor and Cooking, Part 1
Dec 12, 2023
Discover the true taste of chicken and how heritage dual-purpose breeds enhance flavor. Learn about the decline of flavor in store-bought birds and the environmental factors affecting poultry taste. Dive into the controversial world of Cornish cross breed, their breeding process, health issues, and compromised behavior. Explore the impact of terroir, variations in bird sizes for cooking, and differences in taste between poultry and pork. Understand how age and activity impact the texture and flavor of heritage poultry.
26:20
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Quick takeaways
- Heritage poultry breeds, with their longer growth time, offer a richer and more authentic flavor compared to commercial meat birds that are processed at a younger age.
- The feed conversion rate of heritage birds is significantly higher than that of Cornish Cross birds, highlighting the ethical concerns and health issues associated with the rapid growth and genetic manipulation of commercial meat birds.
Deep dives
Difference in Flavor: Commercial Meat Birds vs. Heritage Birds
Commercial meat birds, such as the Cornish Cross, are processed at around 6-8 weeks old to optimize size and weight. However, flavor development in chickens doesn't really begin until around 9 weeks. This means that the flavor of commercial meat birds is largely influenced by how they are seasoned and cooked. On the other hand, heritage birds, like the Barred Rock chickens, have a longer growth time before processing, allowing for more flavor development. This was exemplified by a story where a woman's husband couldn't find the taste he remembered from his childhood, until he tried a heritage bird and realized it tasted exactly like he remembered.
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