Chicken: Favorites and Prep

[weinoo]

Host's note: this post and the next few followups were split from the Chicken Skin topic.

 

Today, the NY Times ran a piece specifically referring to the chicken I mentioned (and cooked) above.  It's my weekly chicken order...

 

The Secret to Restaurant-Style Chicken at Home

 

Quote

The best-tasting chicken results when you don’t take it too far from itself, when you let the chicken taste like chicken. For that, you might start with the bird, and look to “the chicken whisperer” — more specifically Mike Charles, the founder and chief executive of LaBelle Patrimoine.

 

Edited May 9 by Smithy
Added host's note (log)

[Margaret Pilgrim]

What is the average whole chicken size?    These prices (which includes shipping) seem very in line with local (Mary's Air Chilled) prices, and LBP is a heritage bird.

[weinoo]

9 hours ago, Margaret Pilgrim said:

What is the average whole chicken size?    These prices (which includes shipping) seem very in line with local (Mary's Air Chilled) prices, and LBP is a heritage bird.

 

I'm pretty sure it depends on how long the bird's life is (and also what they supply the bird with), and when it is harvested.  Last week's bird from LaBelle was well over 5 lbs, came with the neck, but no insides like gizzards or liver.

 

When I'm buying a bird I can actually see at a butcher counter before I pay for it (as opposed to Fresh Direct, where I just put the bird in my online "basket"), I tend to look for birds in the 3 - 3.5 lb. range, as it's only two of us, and I cook the whole thing.  With the big bird mentioned above, I "break it down" and freeze the breast for another use, only cooking the legs, thighs, and wings. And if I buy a 3 - 3.5 lb. bird, and it's a BoBo bird, it comes with head and feet still attached, as well as the gizzard, heart, and liver.

[AlaMoi]

once upon a time, there was an industry size agreement:

    Broilers: Chickens 6 to 8 weeks old and weighing about 2 1/2 pounds
    Fryers: Chickens 6 to 8 weeks old and weighing 2 1/2 to 3 1/2 pounds
    Roasters: Chickens less than 8 months old and weighing 3 1/2 to 5 pounds
    Stewing Chickens: Chickens (usually hens) over 10 months old and weighing 5 to 7 pounds
    Capons: Castrated males that weigh 6 to 8 pounds
    Cock/Rooster: Male chickens over 10 months old weighing 6 to 8 pounds

 

that time has gone. 

chickens in the supermarket labeled "Fryer" are in the 5-6lb range

if you look at the chickens supermarkets use for RTE "rotisserie chicken" - they are tiny.

[Raw/Cooked]

We've been raising Freedom Ranger chickens for a number of years now. I learned about Sasso chickens reading this thread, and when I went to place my chick order this spring, saw that they were available. They're beautiful birds and are growing very nicely. These are about 8 weeks old, and we'll let them go another 4 weeks, aiming for a dressed bird at 3-5 lbs. There are a few Araucanas in the mix that we hatched around the same time the Sasso chicks arrived. We'll add those to our laying flock when they get a little larger. 

[weinoo]

18 hours ago, Raw/Cooked said:

I learned about Sasso chickens reading this thread,

 

I'm very interested in what you think of these, once they're on your table!

[Raw/Cooked]

 We processed our Sasso chickens about a month ago, and I am extremely happy with them from both a husbandry and a culinary perspective. The birds were all between 3-5 lbs (5 lb rooster on left, 3ish lb hen on right), and had abundant yellow fat that rendered into a deep golden schmalz. They are delicious. Even Cornish cross (standard, big breasted meat chicken) birds that forage and are raised on grass have great flavor, these are next-level. They are more satisfying to raise than Cornish crosses as they are very active and actually act like chickens. Their more upright posture and body shape also means they don't drag themselves around in the dirt, which keeps the scalding water relatively clean. We will definitely raise these again next year. 

 

[weinoo]

Those are beautiful.

[Anchobrie]

Very nice chickens. Do you pluck feathers by hand or use a machine?

[Raw/Cooked]

On 8/22/2025 at 9:15 AM, Anchobrie said:

Very nice chickens. Do you pluck feathers by hand or use a machine?

 Thanks! We use a plucker, but some hand work is required to get every last feather. 

[blue_dolphin]

A new meat vendor started coming to our local farmers market with nice 3.5 lb chickens, among other meat. He said this was their target size. I believe they are red rangers, so nothing exotic but not super fast growers either.  I gather our market patrons tend to squawk at fair meat prices and I want to support these vendors so I got one and just pulled this Judy bird out of the oven. 

 

 Not sure what I’ll do with it but it’s going to be hot today so I wanted to get it roasted in the morning. 

[rotuts]

@blue_dolphin

 

that chicken looks perfect .

 

its pic is going into the Chicken p0rn folder.

 

I have not roasted a chicken is quite some time .

 

but who can forget the wonderful aroma a roast chicken fills the kitchen with ?

 

I can appreciate the aroma of that one right now.

 

out of curiosity , what does a chicken like that cost @ your farmers market ?

 

Tj's had some bespoke chickens a while back I think .

 

otherwise , its SuperMarket for me .

 

not complaining , of course .

 

Im pleased you are supporting ' Local '

Edited September 1 by rotuts (log)

[Ddanno]

2 hours ago, blue_dolphin said:

A new meat vendor started coming to our local farmers market with nice 3.5 lb chickens, among other meat. He said this was their target size. I believe they are red rangers, so nothing exotic but not super fast growers either.  I gather our market patrons tend to squawk at fair meat prices and I want to support these vendors so I got one and just pulled this Judy bird out of the oven. 

 

 Not sure what I’ll do with it but it’s going to be hot today so I wanted to get it roasted in the morning. 

 

That skin, that colour. 😍

 

How are you leaving it untouched all day

Edited September 1 by Ddanno (log)

[weinoo]

3 hours ago, rotuts said:

out of curiosity , what does a chicken like that cost @ your farmers market ?

 

Tj's had some bespoke chickens a while back I think .

My guess is in the $8/lb. Range.

 

Trader’s was selling a heritage bird for a while. It was good, not great.

 

I’m quite enjoying the La Belle Patromoine I currently order via Fresh Direct.

[blue_dolphin]

5 hours ago, rotuts said:

out of curiosity , what does a chicken like that cost @ your farmers market ?

 

1 hour ago, weinoo said:

My guess is in the $8/lb. Range.

A bit more. $9.50/lb. Not cheap. 

[Ddanno]

Almost time for the cook's privilege @blue_dolphin. Grab those oysters!

[rotuts]

@blue_dolphin and @weinoo

 

thank you for that info.

 

Im going to stick, initially , w what I can get locally .  ie Tj's and MarketBasket 

 

and concentrate on the cooking technique .  

 

Id feel bad ruining a $ 10 / lbs bird    ie $ 35 .

 

once technique is perfected , and my Vax Card is updated   ( bleak prospects these days )

 

I might venture into WF .

 

BTW , out of curiosity , @weinoo  what do those Belle Birds cost ?

Edited Tuesday at 12:14 PM by rotuts (log)

[blue_dolphin]

Yeah, a $35 chicken isn’t affordable for most. I don’t eat much meat - this was my first chicken purchase of the year- so I can afford to make an occasion of it. 

[rotuts]

@blue_dolphin

 

I think its terrific you tried it .

 

how do you rate it taste wise ?

[weinoo]

3 hours ago, rotuts said:

BTW , out of curiosity , @weinoo  what do those Belle Birds cost ?

 

As I checked today, it has gone up from $5.39/lb. to $5.99/lb. for whole birds (which run around 4 lbs.).

 

I often buy only thighs - and they are currently $6.99/lb.

 

Another high quality chicken they offer, Snowdance Farms, run $7.49/lb. for whole birds.

 

All of the above products are greatly enhanced by pre-salting - I usually try for somewhere between 24 - 48 hours, and leave the bird or parts partially uncovered at the bottom of my refrigerator.

[TdeV]

28 minutes ago, weinoo said:

All of the above products are greatly enhanced by pre-salting - I usually try for somewhere between 24 - 48 hours, and leave the bird or parts partially uncovered at the bottom of my refrigerator.

 

I did as you suggested and dry brined my last chicken thighs. Was a very tasteful bird!

[blue_dolphin]

On 9/2/2025 at 7:43 AM, rotuts said:

@blue_dolphin

 

I think its terrific you tried it .

 

how do you rate it taste wise ?

Both the flavor and, perhaps more importantly, the texture were excellent. No hint at all of the dreaded cottony breast meat, it was moist and flavorful throughout. I followed the Zuni dry brine method with a full 48 hrs in the fridge, loosely tented with foil. I pre-heated the cast iron skillet and used the convection roast setting on my oven that uses both upper and lower heating elements plus the fan which is perfect for a roast chicken. 30 min breast up, flip for 10 min, flip again for 5 more min to re-crisp the breast. 
I won’t be buying $35 chickens on the regular but if I were entertaining someone I knew loved roast chicken, I wouldn’t hesitate to do it again.