Native chicken is much better than a lot of white striped chicken in terms of hygiene and taste. Moreover, the cost of native chicken is very high, the breeding range is limited and the breeding time is long, which makes the value of native chicken very high. Generally, breeders are bred in large quantities in factories, with relatively low cost and relatively low price.
Usually the meat eaten in restaurants or some fast food restaurants is mostly frozen chicken. This kind of muscle tastes ordinary and is not as nutritious as native chicken. Moreover, in the event of influenza, so many frozen chickens are likely to be infected, so this is also people's resistance to raising frozen chickens. But after all, the demand for chicken in restaurants is relatively large, and it is impossible to use all the chicken.
Buying local chicken also needs a certain way. Only when you go to the countryside can you buy genuine local chicken. Native chicken, whether stewed in soup or eaten directly, will have a very rich flavor and the meat quality is very chewy. Moreover, the size of native chickens is generally relatively large, and one is enough for the whole family to eat, especially the native chickens with relatively developed muscles are more delicious than frozen chickens.
Broiler is generally a kind of chicken raised in a large number of factories on the farm. Generally speaking, the feeding cycle is short and the activities of chickens are restricted. Feed is also a growth-promoting compound feed, so the meat is loose and the taste is not sweet enough. Domestic chickens are generally free-range or small-scale captive chickens with small skeletons. They eat coarse grains and their muscles are exercised in stocking. The growth cycle is generally longer than that of broilers, so the meat tastes sweeter.