Is expensive Chicken actually worth it?

Summary by Krater

The video compares a cheap $3/lb chicken breast with a $9/lb pasture-raised organic one to determine if expensive chicken tastes better. Through sous vide and fried chicken taste tests, the creator concludes that while expensive chicken has a better texture and loses less water, there is no noticeable difference in taste.

From the video

Answers: Does expensive chicken actually taste better?

• Chicken breed differences
• Chicken raising methods
• Air chilled vs water chilled chicken processing
• USDA chicken certifications
• Sous vide chicken breast test
• Fried chicken sandwich taste test

Ingredients

• chicken breast
• 1% salt
• 100 g all-purpose flour
• 50 g cornstarch
• garlic powder
• chili powder
• smoked paprika
• milk
• peanut oil
• potato roll
• mayonnaise
• pickle slices
• green leaf lettuce

What it concludes

• Prolonged water-chilling can add a significant amount of water to the chicken carcass, with US regulations allowing 5 to 12% absorbed water.
• Air-chilling removes water, making the flesh more concentrated and helping skin brown more readily.
• Skinless chicken breast is bland by nature, with raw chicken containing only 50 to 72 mg of sodium per serving and 2 to 3% fat.
• For chicken breast specifically, you are not paying for better taste and aroma.
• Pasture-raised chicken has smaller and tighter packed muscle fibres that provide a firmer and tenderer bite.
• Water-chilled chicken lets out more water after slicing and shrinking during cooking because of absorbed water during processing.