[Bubba Ho-Tep]

The quality of the meat in free range is significantly better, on almost every level (in addition to what the free range doesn’t have!).

If nothing else, the texture difference is startling. Free range has a firmness, a density (probably from actually using those muscles) while conventional chicken often has a texture not particularly distinguishable from Oscar Mayer bologna.

[jjsheridan5]

If nothing else, the texture difference is startling. Free range has a firmness, a density (probably from actually using those muscles) while conventional chicken often has a texture not particularly distinguishable from Oscar Mayer bologna.

The texture, and also free range seems much moister, without being slimy. With beef (grass fed), I don't notice as much of a difference, although I can taste it. But with chicken it is night and day difference. I don't even need to season it much, I just take the skinless chicken and throw it into a Foreman grill. If I tried that with regular chicken, the neighborhood cats would be getting a feast.