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True free range chicken are completely different. First of all you don't slaughter them at the magic 6 weeks to maximise profits. You aim for 12 weeks. You don't even need to taste the meat. They look different. The meat has a more red-ish color. The meat is tougher. Tastes better and has more texture. Even the bones are tougher. Roosters are even tougher. Their meat is dark red. You need to boil them for a long time but they make a great soup.
You don't feed them antibiotics through their life. MAYBE you give them some as soon as they hatch to prevent infant mortality. These will get flushed out of their system before 12 weeks. Antibiotics also have the side effect of making them fatten up faster, which ruins the meat.
On top of the better taste, it's healthier for you.
I highly doubt you had true free range chicken. Just some scam on the packaging darting around what free range used to mean.
Free ranged may not be as free ranged as one may think. Many imagine free chickens frolicking in the fields but it may actually mean they get a bit more space than caged chickens. It's hard to determine how much space that actually is as different countries have different restrictions and legal requirements.
My chicken eggs were smaller but tasted much stronger.
Free range tasted good and caged that is going back a long time but very none tasting and actually makes me feel ill just thinking about eating them.
Probably applies to their eggs and offspring too but you get more good stuff from the walking about chickens than you do from chickens in bad conditions.
It has soemthing to do with them eating better and using their brains which passes that out to you when you eat them because there brains are more functional you essentially get some brain food where a very factoried produced chicken you wont get those extra vitamins and potentially would need to take supplements .
no, because at first I did not like the new taste, after a week of eating them I liked them more but initially I preferred the free ranged from the shop.