How exactly does chicken taste?

Why does US chicken taste “wild” / rancid in the shortest possible time despite being stored correctly?


I think what you are experiencing is the difference between our factory raised chickens and "normal" chickens. If you compare something like a Purdue chicken and an organic free range chicken side by side, it doesn't taste the same. Chicken, eggs and, to a certain extent, beef taste immensely different (better IMO) if they are not grown in the factory. Now you are obviously going to be paying more money for an organic bird, but I think it's worth not going through what you described above.

I remember experiencing the same phenomenon but vice versa when visiting other countries where you may be eating proteins hours after slaughtering.


Thank you my Lord. Note, however, that I only ate organic free range chicken once in the US and California a while ago, and I can't remember if it tasted "wild" afterwards, but it was great.


I've gotten to a point where I don't even examine organic chickens for their nutritional potential (which may or may not be really true, depending on the article you're reading), but the mere fact that every protein is of great Will benefit from what it feeds on and factory-raised chickens are not given good feed compared to most well-raised organic chickens from reputable farms.


+1. I started buying chicken from a local farm where I can see the chickens running around their yard. The difference in quality and taste is day and night from supermarket chicken. I know exactly the smell the OP is talking about and I no longer get it with fresh, local chicken.


So is there no way to hide that taste? at all? I tried looking and people were pickling, marinating, choking in onions, etc, but to no avail. Is that inevitable?


All of this is very fascinating - I'm in the UK and while cheap, mass-produced frozen chickens sometimes taste fishy (they were probably fed fishmeal), I've never noticed any difference in the "gimmick" between these and those fresh, organic chickens. There must have been a change in US chicken farming practice when, as someone has said, all common chickens have tasted this for about two years.


Recently, the US, and Walmart in particular, began importing chicken (as well as other meats) from China. To further insult the injury, many Chinese chickens are injected with water and then frozen. This makes them appear plumper and lets you load up more by weight. If you've noticed a lot of water in the pan while cooking chicken, you are probably cooking with a chicken made in China. They also don't have the same cooling and shipping standards as the US or other countries, so many of their meats have gone into decomposition for some time. To top it off, they also use antibiotics and hormones on a large scale (as does the US) but the difference is that they are mostly banned in other countries because they adversely affect the consumer. Do your research on the brands that you buy. Even well-known brands have started buying chickens from China in order to make a bigger profit. Avoid buying frozen chicken or from Walmart. Both are most likely chickens from China.


Some of the statements / assertions you make are really too generalized and purposeful. For example adding water. Some companies inject saline into the birds, but not all. And this is not limited to products made in Walmart, nor do all of their chicken products have the additive or are imported from China or any other country. Also, if you want to publish information such as "truth", you must identify the source from which it came.