[Dr. Sivana]

A book titled The Dorito Effect goes into this at length. The book is a good read.

I actually remember most of the supermarket chicken when I was a kid in the early '70s being bigger and having a yellower tone than most of the stuff today. Kentucky Fried Chicken was then and remains small. Supermarket rotisserie chickens are also smaller.

[antidisestablishment]

The yellow fat was from older birds. The new breeds are raised in six months and never mature. The best chicken soup is from old hens. Their fat is yellow and they have to be boiled down to make them tender.

The new breeds are flavorless and have no muscle since they are raised in windowless warehouses. They are factory raised for uniformity and efficiency. The eggs are even worse. Fresh chicken and eggs are a world removed from the factory farms.

[Daffynition]

Didn’t Perdue claim at one time to feed their chicks marigold for color?

http://articles.latimes.com/2000/aug/30/local/me-12517