Country chickens are all native domesticated birds that are raised by local farmers on a small scale in uncultivated areas with little to no farmer interference. Almost all of them spend most of their time outdoors, racing around and scouring the ground for worms or insects, then using kitchen scraps to supplement their diet.
This implies that they struggle with the usual problems that come with growing up, such as competing for food and attempting to flee from predators, which is reflected in the flavor and texture of these birds. They have a reduced fat level and more muscle mass, and their meat has a rich, complex flavor.
In protected, hygienic surroundings with controlled temperature and feed, broiler chickens are reared solely for their meat. All of these birds receive the same diet, no exercise, and the same climate exposure. Typically, they are a commercial variant of the Cornish hen or another breed.
The broiler chickens live their entire lives in coops with a large number of other chickens. They are all low in muscle and high in fat, so the meat from all of them will be delicate. They typically taste the same due to their diets, which usually include nutritional supplements and corn-based feed (which might not necessarily be a bad thing).
Because their meat is assured to be delicious and tender and is more easily available and more affordably priced, broiler chickens are a worldwide favorite. But over time, as a result of poor breeding practices, a lot of chickens grow weak bones and become more susceptible to bird diseases.
Since all broilers are sold at an early age, they frequently have trace amounts of hormones, antibiotics, and pesticides, all of which pose a risk to human health. One of the factors that contribute to germ resistance in some individuals may be antibiotics used in commercially farmed chicken, and even modest levels of hormones can have a major impact, potentially raising the risk of cancer and the early beginning of puberty.
The so-called broiler chickens are raised in inhumane factory farms. In addition, they receive frequent doses of antibiotics. You can guarantee that eating "broiler" chicken will harm your health. The same holds true for the eggs produced by these hens raised in factories. Country fowl, on the other hand, are reared in more natural settings and are in reasonable health throughout the raising process.
Other contaminants, such as heavy metals found in some commercial chicken feed, may also be present in chicken reared for commercial purposes.
Country Chicken vs Broiler Chicken: Health Benefits
Compared to broiler chickens, which, according to "Consumer Reports," are injected with hormones and additives known to raise the risk of cancer and early beginning of puberty, country chickens have fewer pollutants from free foraging, hence minimal to no health risks.
Additionally, compared to broiler chickens, country chickens have greater muscle and less fat. Because organically farmed chicken has less fat than conventionally raised chicken, the American Culinary Federation actually suggests adding a little fat while cooking it.
In contrast to all broiler chickens, which have a flavor that is generally unchanging, country chickens have a flavor that is more nuanced and tender.
Broiler chicken eggs are comparatively less healthy than organic eggs and have yellow yolks, while healthier free-range eggs have dark orange yolks, twice as much omega-3 fatty acids, three times as much vitamin E, four to six times as much vitamin D, and seven times as much beta carotene than broiler eggs.
Country Chicken vs Broiler Chicken: Who Wins?
Most of us consume chicken so it’s very important to know where and how the chicken is reared and since the country and broiler chicken are our only options, we should know which is better for our health. Considering all the points we mentioned above, the clear winner here is the country chicken.
