Christine Dabney wrote:

>On Mon, 13 Feb 2006 12:10:24 +1100, Old Mother Ashby
> wrote:
>
>
>
>>I have to agree that it's the best way. Mind you, it helps if you're
>>using a chook with a good flavour to begin with, not one of those
>>battery farmed things from the supermarket.
>>
>>Christine
>>(Another one...)
>>
>>
>
>This was an ordinary supermarket chicken: they were on sale.
>
>If you can find a SmartChicken, it is even better!!!
>http://www.smartchicken.com/index2.html
>
>Christine
>
>
Well, I can't comment on SmartChicken, but I can get hold of Barossa
Chickens if I'm feeling extravagant. Cheap they are not, but they taste
like chicken did when I was a kiddie (and the only chooks we got were
Aunt Ruby's stringy old retired layers). I'm not sure what breed they
are, they're an odd shape, smaller in the hips and bigger in the breast.

Normally I use what the butcher claims are free range chickens and
they're OK. There is a slight problem in that these days the blighters
only ever have size 19 (that's 1.9 kilo). Why don't they have anything
smaller? Oh well, we can get these for the same price as size13s, so why
would you want to pay the same price for something smaller?
Unanswerable, and typical butcher's reasoning - never, ever let them
decide what quantity of meat you want, the concept of a small serve is
beyond them, and the profit motive really doesn't come into it, not
consciously anyway.

Christine