Super Sized Chicken is Driving Me Crazy!

What is the difference between a fryer chicken and a regular chicken (maybe Peter knows)?

Thanks, Merle. I remember seeing chickens labelled as 'fryers,' and don't see them anymore. I agree that the flavor isn't there. I try to buy organic when it is available, yet I don't notice any difference in quality or flavor. Even free-range (which could still be a small pen) doesn't taste any different to me.

It is a matter of size and intended use. A fryer at one time was supposed to weigh 2.5 to 3 pounds. Roaster was bigger. Stew chicken was bigger yet...and for the life of me, I can not find a my copy of the Joy of Cooking... I think it has a listing.

When you go to the supermarket today, seldom is there any differentiation from one chicken to the next. Years ago, you would see broiler, roasters, fryers, stewer, capon, hen. They were sold by size, by age and by sex. Today, if you walk in and say you want a hen or a roaster, the clerks would probably look at you funny and say "I don't know." I even recall variety packs and select packs. You could buy a whole bird or fricassee (variety of all parts for frying or whatever). Or you could buy all drumsticks, all wings, all dark meat, all white meat or just breasts. Now you typically see breasts sold separately, even skinless and oversized.

Fast food, cafeterias and discount stores are driving the bulk of the chicken market. Most people don't care what they get, as long as it's so-called "chicken" and it's cheap and they can get more of it. So it's downgraded, super-sized and packaged for mass distribution.

The only place I know of to buy traditional cuts and other parts is in an "ethnic" market (e.g. Mexican, Chinese or such) or outside the United States. You don't see chicken feet or the necks and cockscombs. Indeed, even when you buy a whole bird today, there is no longer a guarantee that that the innards will be included; which are the heart, kidney, neck and liver. When was the last time you saw anyone buy or eat chicken liver? Never would you see a chicken with the head still on, because that's not only "disgusting" to ignorant Americans, but it would also show they buyer how long their bird has been dead when they look at it in the eyes. You would also never see skin that is natural in color or which has traces of feather. Skin is nowadays bleached out, and ultra cleaned to the point of being utterly aseptic and devoid of natural quality.

Let's face it people, Tyson dominates the U.S. chicken market and they are destroying it. Even brands like Foster Farms are selling low grade product for people that either don't care or that are just plain ignorant about quality. They breed these modified chickens to be monsters, so that they not only grow bigger and faster, but so that they are literally so obese and grotesquely mutant that their bone development cannot keep up with the rest of their physical development.

Sure, there's these new "free range" chickens, but, there is so much more to raising quality chickens than simply letting them run free.

Also, if you think that our chickens are bad, then also consider the quality of our eggs. When is the last time you ever saw an egg with yolks that are bright yellow and which sit high in their whites? I guarantee you that there are children today that have absolutely no clue, aside from some adults, too. Most people probably think there's nothing wrong with our eggs.

I was raised in the food industry, worked in the trade for several years and have even gone to culinary school; whereas I am fully aware about how things have changed over the years. There's also many reports and documentaries on this phenomenon. But, I was most in awe when I actually witnessed and worked with poultry in Europe, where the animal and the eggs look incredibly different. It's surprising how different. Indeed, that's not all, as I could say the same for almost all poultry; as well as pork, beef, dairy and so on. Surely, I'm not necessarily referring to all of Europe, but I'm sure that the Italians, French and Spanish, as well as perhaps a few others, eat much better foods than we do. And we should not only be ashamed, but damn angry about it. Even our so-called organic, free range, natural products don't compare. There's so much we don't get. It's tradition and quality that's been lost in the U.S., but also corruption and greed.

If you think celebrity chef's are leading the way, you're sadly mistaken. Most of them are posers who are out to make big money off of endorsements, like Paula Dean and her Smithfield connections, in addition to other celebrities at Food Network.

David @ San Jose, are you saying you don't see all of those cuts and variety packs in your local grocery store (chain) that you mentioned in your first paragraph?

I see still everything you mentioned and whole chickens. The only thing missing are the pkgs. labelled 'fryer.'

Today, if you walk in and say you want a hen or a roaster, the clerks would probably look at you funny and say "I don't know."

Oops... too funny, I actually meant to say rooster, not roaster. But, that's probably what the clerk would think I said, anyway

A rooster is the male, versus the hen, which is the female.

By the way, a capon is a castrated domestic cock fattened for eating.

A cock is obviously a male bird!

Indeed, I think language is also part of the problem. It's silly that people will not say words like "cock" any more, because they think its vulgar or someone is going to giggle. Other examples of food terms exist, too.

CL1, I live in San Jose, California, the state's third largest city, where there is a supersize Safeway nearby and many other stores, too. Seldom do I see the variety of packaging as I did years ago.

Don't get me wrong, as I'm not really that much of a fan for all these pre-cut meats and their stupid packages. I know some people don't want to do it themselves, but I do think it's very good that way.

I also cannot find fish and beef and so on that I like cut to my size and specifications at the grocery store. Everything is super-sized and poorly cut.

Ok, thanks for verifying; just seems odd that you wouldn't see the cut-up, with bone, pieces in variety packs and whole birds anymore. We have Safeway, but I don't shop there. Maybe it's a locale issue or a particular outlet issue, or just as you say, people just don't want those cuts anymore. I like to cut up my own chicken because I don't like the way they trim the breast. I live in an area with a lot of mini farms that sell eggs, and I could drive an hour further and buy their chicken .. umm, I don't think so. ...I go to the counter to have fish cut; the beef is always well displayed and well cut .. but is too often like chewing gum (their best cuts).

I think meats and foods are being sold differently in various regions and markets, depending on where you live in the U.S.A., where you shop, what you buy for your family and so on. Like I said, fast food, cafeterias and so on, also dictate the market. In fact, even dog food factors somewhere in this.

All across the U.S., its really astounding how much chicken is eaten. In many foodservice operations, it can make up more than half of the menu nowadays. It's the main entree, it's in soups and in sandwiches and even salads... several times a day.

Yes, chicken sure did take-over after the mad-cow scare. I wonder why we don't hear much about that anymore?

I go through periods of thinking I'm going to quit eating meat, chicken, fish et al, then always come back to it. Quite the dilemma.

Fryer chicken is still distributed to restaurants. Dont know about grocery stores though.

it depends on the area, Peter. I can still get most here though it's sometimes hard to find hens (not much call for them). the advantage of rural areas (like this) is I can buy fresh from the farmers - including serious eggs, natural beef and pork, chicken, turkey, duck, goose and even goat and lamb (seasonally). there are two grocers in the area (FairWay and HyVee) that still run old-fashioned butcher counters.

David's right about Tyson though, I've seen it first hand - manipulation in feed, feed additives, forced growth and content manipulation during processing.

I know I can say all these things but many people will think I'm too opinionated or that I have an agenda. It's really sad, because I don't think many people have the insight, experience and/or knowledge. Indeed, I am often shocked how many people think these types of things are insignificant. Yet, I've seen all kinds of questionable practices in terms of foods and their standards. There is indeed lots of controversy and debate, even despite what I think is obvious and inexcusable.

As a chef, most of the chicken I cook off tends to be breast meat. The few places that use the rest of the cuts are mostly homestyle restaurants that actually sell fried chicken or maybe barbecue; or its places like KFC. And we haven't even talked about processed and formed meat parts which also make up lots of fast food. Then, every now and then, you will see something like coq au vin or cacciatora or some other kind of fancy fricassee. White. skinless, chicken breast are used quite ubiquitously for countless menu items. Many times, they are also frozen in cases as 5 oz. random sized breasts and cooked off on the dozens upon sheet trays in the oven, kept in refrigeration and served for quick lunch items and so on. Americans eat tons of tons of chicken this way, as there's nothing more basic to today's local restaurant than chicken breast meat.

I also think its a shame that Americans don't as much appreciate or consume similar meats like duck or rabbit, pheasant, fowls, goose and so on. For many people, the selection is very limited to not only just chicken, but to specific cuts of chicken. Such rigid behavior does indeed have effect on the marketplace. Everything is relative.

By the way, I could clarify my above statements. I'm sure if you look for bagged chicken in those big refrigeration coffins or frozen food sections at the stores, then you could find more of these products to which I was referring. Tyson sells all kinds of stuff in sealed bags now, much of which I don't even bother to even consider buying. Myself, I want to see what I'm buying and know that it's a good product.

Hahahaha, Sydney, "chicken-zilla," I like it! .. You have those freaky gigantuan chickens, too?!! I buy both - pieces, as you, and sometimes roast a whole bird or cut it up and 'fry' in the oven. Too bad the quality isn't there anymore; there are farms around that sell privately, maybe that's the next best thing to growing our own.

Merle, I wonder how much of this is the direct result of factory farming - animals raised in cramped, indoor conditions and overfed to fatten them up, while all sorts of hormones and chemicals are pumped into them to get them to grow.

These days, I only buy meat that says "free range" or "humanely grown." This almost ensures locally raised.

While it makes me feel a bit better knowing that the critters I'm eating didn't spend their entire lives in unpleasant conditions, I also hope that my meat is better for my health than the factory farm raised and that I'm not helping to put some small, local l farmer out of business.

Hi, CL!

I didn't see you there....Anyway, I'm inclined to go with the private farms myself. I'm thinking fewer chemicals, and you get to support the local farmers instead of some huge conglomerate somewhere. Also the chickens have some quality to their lives until they're, well, you know.

Always good to see you, friend!

Hey Sydney --

Good to see you again! I hope you have fully recovered from your injury, and are feeling good now.

I feel the same about supporting the local growers, and do hope we are getting fewer chemicals. I've been told by some of the locals that show up at the farmer's market that they will sell their chickens, but their idea of local is up to 2 hours away, and that their farm is not under 'organic defintion.' Meaning that they do use chemicals on crops and can't guarantee that the chickens weren't exposed. But knowing that they weren't injected with a bunch of stuff, and were allowed to roam free helps a lot.

Take care and hope you stay well. ((((((((Sydney))))))))

Hi, CL,

Well, that's a bummer. We've got a nice food coop here that does sell some local meat and several farmers' markets nearby. But, hmm, now I am wondering about the organic part.

Thanks for your kind words! I'm coming along. Take care and good health to you, my friend.

((((((((((((((CL1))))))))))))))

hi Mal...long time no see

:)

Hi DeMilo,

I had to take a break from the Vine... sometimes it just wears me down.

Cheers,
Mal

I know what you mean. I've been avoiding politics, as a rule, and concentrating on recipes and such - much safer and no conflicts lol

Doug

I haven't had that problem and would be honored if you would join us some time. (I even have posted a red sauce recipe from Italy (Maiolo)

:)

I know what you mean. I've been avoiding politics, as a rule, and concentrating on recipes and such - much safer and no conflicts lol

I understand where you are coming from, but I think you are mistaken if you think we can just turn away and ignore the politics. I'm not much for politics myself, but try to address it socially, as best that I can.

Indeed, I invite you all to consider bigger and more problems even beyond chicken. Seafood has many, many issues of concern. Then there's the debate on GMO's, organics and transparency and labeling. Indeed, even access to potable and affordable water is an issue for many people. These are very critical issues for all the world... in fact, profoundly dire issues, as we're not simply talking about preferences and what we like to eat. We're talking about nutrition, hunger, food safety and so on. This is more than inconvenience, as it's literally killing us, if not making us sick.

these issue and similar ones I still involve myself in. it's the partisan bickering and finger pointing on the vine I've been avoiding; the flamers, blamers and gamers.

Myself, I'm getting tired of the "flamers, blamers and gamers." I am even annoyed by those that don't seem to appreciate an intelligent debate or conversation. Everywhere I look, I see people getting high votes for short but provocative statements. A person doesn't really have to say anything of great significance to get a vote. Its like people are infatuated with the holler back phenomenon and one-up recriminations that are nothing more than a popularity contest, if not a blow to the other person's self esteem. When people realize a thread, it often becomes like a tag team or gang mentality.

something between saturday night wrestling and a range-war.....count me out

I believe it's also like a "pecking order" or "cock fight."

Winks ;-)

I can see it now... Mothra meets Chickzilla... ;-)

Roflmao - you have got to see poultrygeist: night of the dead chicken

:)

LOL! Too funny, you guys!

:)

Exactly!

It just came to me naturally, actually. There are more innuendoes in food terminology than the old phrase implies: "you are what you eat." The food we eat, as well as how it's prepared, is very much an expression of ourselves, in my opinion. I've grown up in the food business and find this to be true in more ways than one.

early-onset puberty is back in the news. this time with infant girls in China

I already posted something on that, I believe. If not here, than somewhere on a group page, perhaps.

oops...didn't know it was already seeded

Your link is not functional apparently.

Anyway, I found what I had come across a few days ago:

Precocious puberty strikes more 7-year-old girls

That article states:

Nobody’s sure what is driving the declining age of puberty. But the rise in obesity could be at least partly to blame, says the study’s lead author, Dr. Frank Biro, director of adolescent medicine at Cincinnati Children’s Hospital.

That makes a lot of sense to Dr. Luigi Garibaldi, a professor of pediatrics and clinical director of pediatric endocrinology at Children’s Hospital of Pittsburgh at the University of Pittsburgh Medical Center.

Similar articles are as follows:

Girls Showing Signs of Puberty Earlier, Study Says - NYTimes.com
The New York Times
Sun Aug 8

7 Becoming the New Age to Hit Puberty in Some U.S. Cities
aol news
Mon Aug 9

Study: More U.S. girls starting puberty early
CNN
Mon Aug 9

Girls are starting puberty earlier and obesity is to blame, say experts
the Mail online
Mon Aug 9

Is Environmental Injustice Morphing Little Girls Bodies?

Common Dreams
Wed Aug 11

I'll check the link. the latest is from China; 3 and 4 year old girls entering puberty.

that link is gone but I found this one. even younger @13 months

OMG! 3 to 4 year olds?!? That's unreal! Mortifying!

it appears that the milk/formula was contaminated with hormones. this is really getting out of hand.

There are studies being done about the proliferation of chemicals in our environment, namely in water, and its effect on organism in our food chain.

If you are interested in this topic about the early onset of puberty among minors; then, perhaps, you will find this interesting too:

Syngenta's Atrazine Implicated in Frog Disappearance

and it goes beyond frogs:

Increased Posthatching Mortality and Loss of Sexually Dimorphic Gene Expression in Alligators (Alligator mississippiensis) from a Contaminated Environment

Also see these storis:

National Children's Study Needs Pregnant Women for 21-Year Study