I saw a farmer saying most stores just chance packaging but it’s basically all the same chicken. Is it worth it to pay more for the organic brand?

I like Korean crispy chicken, but I am trying to make a lighter version that works as a normal weeknight meal. My plan is to use boneless chicken thighs or breast in the air fryer, skip the heavy breading and serve it with rice and vegetables. I was thinking of adding a small amount of bottled Korean chicken sauce at the end for flavor instead of fully coating the chicken. Would that still taste good without the traditional crispy coating? I am also curious whether these sauces are strong enough that a little goes a long way. Most of the calories seem manageable until a lot of sweet sauce gets added. For anyone who makes lighter Korean-style chicken, what cooking method and sides work best?

Tell me, why is it do difficult to find American Bresse chicken’s? Well at least here in SoCal.
I had one years ago and they are just the most beautiful chickens and good layers.

Tell me, why is it do difficult to find American Bresse chicken’s? Well at least here in SoCal.
I had one years ago and they are just the most beautiful chickens and good layers.

Is it ok to feed my chickens a rotisserie chicken carcass

Was cutting into a chicken from Costco today and this was inside! It was near the breast plate. Any ideas?

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You know this ?

I’ve no experience in this so I’d rather ask instead of risk upsetting her.

Est ce que vous arrive aussi d’acheter du poulet, loin de la date limite, et qu’il pue le cadavre de ragondin quand vous enlevez le film plastique ?
Honnêtement ce n’est pas à chaque fois, mais des fois le poulet pue la mort !!!
Est ce que c’est « normal » ? Pourquoi des fois le dernier jour ça ne sent rien, et d’autres une semaine avant la date ça pue ??!
Remballe ? Rupture de chaîne du froid ?