- Jul 13, 2012
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I've noticed quite a few differences between supermarket broiler meat and home grown chicken meat. Among them, the type of fat that ends up floating on the chicken soup.
Supermarket broiler: the fat is white, more viscous and freezes at room temperature (say, 15C, 59F).
Home grown: the fat is yellow, less viscous and doesn't freeze at room temperature.
* Home grown meat chickens were roosters from batches of "pullets", presumably dual purpose, i.e. Australorp and Leghorn X
* Home grown chickens were 4-7 months old at the time of butchering
* Fed mainly organic grower/layer from the pet shop
Can anyone shed light on why these fats are different?
Supermarket broiler: the fat is white, more viscous and freezes at room temperature (say, 15C, 59F).
Home grown: the fat is yellow, less viscous and doesn't freeze at room temperature.
* Home grown meat chickens were roosters from batches of "pullets", presumably dual purpose, i.e. Australorp and Leghorn X
* Home grown chickens were 4-7 months old at the time of butchering
* Fed mainly organic grower/layer from the pet shop
Can anyone shed light on why these fats are different?