We eat chicken just about every way you can imagine

We had a sales team from Smart Chick grill their product(chicken breast) at a company meeting in Tyler and serve it to us for lunch when I was a market manager for Brookshire`s. It is the best chicken I have ever eaten. The way they process their chicken is more sanitary than anyone else by far and you do not end up paying for chicken that is pumped full/injected with an enhanced solution that may be as high as 15% of the total weight. The shelf life on their product was great because each chicken was processed and cleaned individually instead of being cross contaminated with hundreds of other birds like other companies do. I do not know what it sell for now(bnls. chicken breast), but we were selling it for 7-8 bucks per pound 17 years ago when organ/natural products were becoming popular.

$6.99/lb unless you catch it on sell. It's the bomb diggity pullet of poultry.

Another infographic on how your chicken measures up.

We raise and sell our own, 8 weeks from birth to butcher day. They average 5 to 5.5 lbs . They live on pasture and we move the chicken tractor everyday, no vaccines or meds . You can't beat the taste of a pasture raised bird. Its my wife's gig . She did over 600 last year and still can't keep up with demand . She sells them for $5.99 a lb.

She also has layers and gets around 12 dozen eggs a day. She sells out every week and she sells them for $5 a dozen .

People will pay for good stuff

Brad, is the meat on the pasture raised chickens you sell considerably tougher than store bought pen raised meat?
I had a buddy that dabbled in chickens for a bit & bought one from him to eat- the flavor was great, but it had to be the absolute toughest chicken meat I have ever eaten or hope to ever eat.
I figured this was due to them always running and not being caged up, like wild vs penned turkey, but I always hear folks raving about free range or pasture raised chicken
This makes me wonder if it was just that bird, or if there was something he wasn't doing right, or if folks are just looking past the extra tough meat due to the great flavor & that they are raised humanely?
I would like to give it another try if the meat was a little more tender; the flavor was way better than store bought, but was very tough and chewy.

Tin boat. When we first started our first bird we made was tough, we were terrified we got into something we shouldn't have. Its because we over cooked it , we also do a 24 hour dry brine to get thst skin super crisp. Once we went through the over cooking event have been perfect.

I like corn dogs.

That's awesome! My wife's idea of raising chickens is to turn them loose in the pasture and then let them fend for themselves.

Oh my. Is the chicken OK?

Fresh Gizzards

BTW, does CE have fried livers?

Thanks for the reply Brad, I figured it was chef/cook error, I am going to give it another shot soon.
It was most likely overcooked, I imagine free range birds have a much lower fat content that pen raised, so can go from perfect to overcooked real quick similar to venison.
I will definitely brine it next time & watch my thermometer carefully, thanks again for the advice

Yes