Do most chicken breeds have a gamey taste?

[Chickenheadmate]

A couple.months ago we processed our first chicken, which a 7 month old-ish old cockerel and it tastes different that we usually eat which is store bought.
It tasted a bit gamey and wasn't crazy about it. My dad who grew up eating back yard chickens loved it.
It was either a red broiler or a NH production red from what folks on this site, told me.
When the subject of best tasting chicken comes up, is that gamey taste, what is usually being talked about.

Ps. Multitasking, hope this made sence.

 

[EggSighted4Life]

Hi.

Most chicken breeds that aren't cornish fryers like they sell at the super market taste like um... real chicken.

The store bought ones are only 8 weeks old when processed and taste like nothing... They are babies and haven't developed any flavor. And many are actually already "brined" or about 25% added water by weight.

It does take some adjusting of expectation to enjoy heritage breed birds... especially for people like me who are texture freaks. I personally like the chicken best served in dishes like chicken Alfredo, enchiladas, pot pie, or that type of stuff. It also works great ground and used in tacos, spaghetti sauce or anything you can use ground beef for IF seasoned correctly.

I've eaten venison (deer) and that was what I would describe as gamey. If not prepared correctly absolutely inedible (to me). When prepared correctly and once your taste buds have adjusted to understand the stronger flavor is OK can be very delicious.

However... we do find very often that meat flavor varies according to what the animals have eaten their whole life or in the recent past. And amount of red meat varies by species to a degree. In other words some breeds are stronger flavored than others... a flavor I associate more with the reason I don't prefer dark meat though the tenderness in comparison to the white meat is astounding.

I don't think I answered your question... it's a good one.

 

[Chickenheadmate]

Thanks, it was definitely a different taste. Lol
I didn't understand the 25% of water deal

Hi.

Most chicken breeds that aren't cornish fryers like they sell at the super market taste like um... real chicken.

The store bought ones are only 8 weeks old when processed and taste like nothing... They are babies and haven't developed any flavor. And many are actually already "brined" or about 25% added water by weight.

It does take some adjusting of expectation to enjoy heritage breed birds... especially for people like me who are texture freaks. I personally like the chicken best served in dishes like chicken Alfredo, enchiladas, pot pie, or that type of stuff. It also works great ground and used in tacos, spaghetti sauce or anything you can use ground beef for IF seasoned correctly.

I've eaten venison (deer) and that was what I would describe as gamey. If not prepared correctly absolutely inedible (to me). When prepared correctly and once your taste buds have adjusted to understand the stronger flavor is OK can be very delicious.

However... we do find very often that meat flavor varies according to what the animals have eaten their whole life or in the recent past. And amount of red meat varies by species to a degree. In other words some breeds are stronger flavored than others... a flavor I associate more with the reason I don't prefer dark meat though the tenderness in comparison to the white meat is astounding.

I don't think I answered your question... it's a good one.

 

[FnWeirdo]

Thanks, it was definitely a different taste. Lol
I didn't understand the 25% of water deal

the 25% water thing he's talking about is brine. a salt and water solution injected into thee meat via a bunch of tiny needles on the assembly line. it helps preserve meat and makes the meat weigh more = more pounds= more money

 

[WindingRoad]

Hi.

Most chicken breeds that aren't cornish fryers like they sell at the super market taste like um... real chicken.

The store bought ones are only 8 weeks old when processed and taste like nothing... They are babies and haven't developed any flavor. And many are actually already "brined" or about 25% added water by weight.

It does take some adjusting of expectation to enjoy heritage breed birds... especially for people like me who are texture freaks. I personally like the chicken best served in dishes like chicken Alfredo, enchiladas, pot pie, or that type of stuff. It also works great ground and used in tacos, spaghetti sauce or anything you can use ground beef for IF seasoned correctly.

I've eaten venison (deer) and that was what I would describe as gamey. If not prepared correctly absolutely inedible (to me). When prepared correctly and once your taste buds have adjusted to understand the stronger flavor is OK can be very delicious.

However... we do find very often that meat flavor varies according to what the animals have eaten their whole life or in the recent past. And amount of red meat varies by species to a degree. In other words some breeds are stronger flavored than others... a flavor I associate more with the reason I don't prefer dark meat though the tenderness in comparison to the white meat is astounding.

I don't think I answered your question... it's a good one.

Tenderloin from a nice doe is fantastic. Maybe that's why deer hunters won't give me any. Deer heart is good too. I had some nice Moose meat recently. Bear is ok. And I love hearts, livers and gizzard from chickens. Store bought for now. And so do my chickens Reminds me I think I have some livers in the freezer maybe cook that up for them today.

 

[Mosey2003]

Yes, real chicken is gamey. The older, the more taste. Mostly the dark meat. Personally, I don't like real chicken, but I make myself eat it because I'm the reason it's here. Enough BBQ sauce does the trick.

 

[Chickenheadmate]

As most of us have heard, some folks on here say Breese or Dorkings are the best tasting. Is this taste that I tasted, stronger in those breeds?

 

[mandelyn]

What they were raised on will influence taste as well, free ranging brings more flavor than pen raised/soy fed. Texture will change with the breed. Bresse are more tender, more white meat, chicken flavored but more... delicate? Bresse fat melts better.

Store chicken to me tastes bland and needs A LOT of spices or sauce. Not crazy about it's texture. Sometimes the color looks off too. There is some breed based texture differences in heritage birds that I'm not crazy about either, some can be more fibrous than others. I wasn't a fan of extra Easter Egger cockerel, for example.

Same day cooking will bring more game taste over a bird that had 4 days to rest in the fridge before cooking. You can also marinate that flavor away. If a bird didn't go through the process of rigor but wasn't freshly cooked after processing, the texture will be tougher or even rubbery/stringy.

 

[Chickenheadmate]

Marinate the flavor away?
Hmmm

 

[Chickenheadmate]

We weren't too crazy about the dark meat. The color was just something I'd never seen. My parents were raised on BYCs so they ate away. Lol

Do Breese have meat on them? Heard on here that they don't