Lay the two side by side and I'd bet money this pretentious ass couldn't tell the difference. Depends on how "free range" that chicken was.
If it was like some of the chicken I had in Kenya which was truly "free range" he would know because one would be dark, tough and dry with the other would be lighter, tender and juicy.
American "free range" you are probably right.
"If it was like some of the chicken I had in Kenya which was truly "free range" he would know because one would be dark, tough and dry"
My first meal of Kenya free range chicken I tried to smuggle out to sell to Goodyear as the basis for tires that would last 200,000 miles.
I thought that I was going to pull my teeth out, trying to get any of the chicken meat off the bone.
Steak was cheaper in Kenya than chicken. Not grain fed, though, so it tasted different with little marbling.
Eventually, KenChic started selling chicken which was raised in chicken houses and much more tender.
