I can still get stewing chickens (fowl) at a local chicken farm.
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One of the main reasons I choose to live in a remote area is the ability to grow my own stuff, barter for other fresh stuff, and buy free range, grass fed poultry beef and pork at a local butcher shop-no hormones, feed lot, etc. When I lived in the city because of my husband’s job, I missed the taste of natural, healthy food-growing up on a ranch, I didn’t eat any of those pasty white, tasteless chickens until I went to college.
I prefer to grill the meat I eat over charcoal, steam fresh veggies, add herbs and pepper instead of salt and some butter-which one of my neighbors has for sale/trade on most weekends.
The frankenfoods-whether animal or vegetable-just don’t have enough flavor and texture to be edible when cooked in a simple, healthy way-no wonder people chop, pound, soak, bread, fry and drench them in all sorts of flour-based sauce to give them some flavor. That also gives them enough empty calories and carbs to contribute to obesity, but I doubt most people think about that...
Stewing chickens were historically old hens. They are tough as hell, but they have deep yellow fat that is completely different from the typical fryer.
The other difference is that people made bone broth—something not possible in 30 mins. Today, most “cooks” throw in some bouillon and call it soup. Grandmothers are spinning in graves all across the country. LOL