Friday 28th of February 2014 was a rainy day.
14 people popped into the shop to taste some roast chicken. The chicken was free range and from Sutton Hoo.
There were 2 chickens to taste, one which was roasted from fresh and one which had been roasted after it had been defrosted. The tasting was blind – each person had to guess which was which.
The overwhelming conclusion was that both chickens tasted fantastic, good texture, not at all greasy and the gut feeling was that the piece on the left had been frozen. No one person could identify why they thought it had been frozen, just a sense. They were all correct.
When I roasted the chicken virtually no fat came out of it, in fact there was hardly any liquid in the roasting tray. They took a little longer to roast than chickens I have been using in the recent past. I think this was because the meat was more “dense”. The flavour was tremendous, the texture really firm. My take was that the breast meat from the chicken that had been frozen was not quite as firm and slightly drier – I could not tell the difference in the leg meat.
All “tasters” thought the flavour of the chicken was excellent and would buy this as there chicken of choice if it was available.
Katherine, Saturday lunch:
Please find below my comments from the mysterious enigma about is it or is it not a free range chicken!!
For me, it was definitively a free range chicken.
I have today eaten the best chicken ever. There is no comparison to this and ones I usually buy from well known supermarkets.
The skin colour of this raw chicken looked different to ones I regularly purchase. This one had a healthier pink appearance.
Although I roasted it in exactly the same way as usual, the meat was firmer and tastier and the skin crisper than before (I assume that this is due to greater muscle strength and the age of the bird).The bones did not break easily. The size of the bird did not shrink during the cooking period.
There was very little liquid in the pan after roasting whereas previously there has always been a lot of watery fluid.
Having tasted this type of chicken I would be reluctant to revert back to the birds I have previously purchased.
Congratulations Sandy for sourcing this bird.
Please let me know if you need more information or if you want me to change something in the context.
I look forward to hearing from you soon with the answer of ………… was or was not a free range chicken??
Steve and Kit had two legs for their Sunday dinner:
Thank you so much for our supper last night – it was yummy! We actually had sweet potato mash and greens with it, rather than rice.
Glad we could taste it cold, as I always think you get more flavour in meat when it has been cooked and you are eating it later.
We both thought it was great – very flavoursome – we said it was like chickens tasted when we were children – and although the meat is quite dense, which we like very much, it wasn’t at all dry. Skin was nice too and not greasy. I like the colour of the leg meat too and the fact that there is more of it – a good amount on each leg – and it is muscly looking (if that is a word!). Sorry, we forgot to compare legs for frozen or not so can’t help with that test. One of us had one and one the other!
Sam and family:
Smelt gorgeous whilst cooking, the skin was crisp and flaky, the chicken remained in shape when cooked and did not collapse when removing to serving dish. Excellent flavour, we made it into three meals, almost cold in a salad (couldn’t wait to start scoffing it), a chicken pie and now in the process of reducing to make soup.
Put me down for another!!
More comments from customers coming soon.