Hm, thats indeed disappointing. As a pre-college kid I actually worked in McDonalds and the smell, the typical McDonalds smell was carefully controlled (if my memory serves me well it was the frying oil that contained also beef tallow) but never the burnt oil. The difference is small, but its also the difference between appetizing and off-putting.
Sorry, I somehow assumed you mean to buy one for house slaughter. What would you do with a live chick though?
I don’t know if it’s still the case but there used to be live chickens for sale in the food markets in France, I haven’t been to one for a while.
We always buy Label Rouge chicken, but that doesn’t mean it has to be one of the ‘premium’ types which can be very expensive - the way they’re raised makes a huge difference to the flavour, so it’s not just about the breed or where they’re being produced. (I did actually buy some non-LR chicken breasts by accident recently and they were severely lacking in flavour).
We’d normally pay (in French supermarkets) around EU6.50 /kg for whole chickens, EU18 or so for breasts, whereas the slightly premium brands which taste pretty much the same would be around 30-40% more expensive. The speciality ones like poulet de Bresse which may actually taste better are a lot more than that, but TBH you don’t often see them in the smaller supermarkets anyway.
I assumed so too, but why on earth do you go from house slaughter to animal abuse?
Erm. You do realise all the chicken that you eat were once from live chickens that get slaughtered?
Erm…I do. But you do realize that “house slaughter” is animal abuse for the simple fact that I’ve seen chicks having their heads cut off by my grandmother multiple times and it’s absolutely unnecessary abuse in a time when this can be done quickly and without torture.
A tip on the breast, as we like it a lot and it goes into Caesar salads, sandwiches, fried chicken, etc… sous vide @ 60c for 2.5 hours. You get a tremendously tender and juicy breast that you can just finish on the stove for 30-40 sec to caramelize and warm.
and yes, at 60c for 2.5 hours it IS pasteurized 
exactly, so why do you think it has to be done this way?
Take a coffee. Re-read the post. Come back and comment again.
I’ve seen chickens in a factory farm that didn’t get stunned before their throats got slit. So under your logic factory produced chicken is also animal abuse and should be banned. Let’s not go into the secretly filmed videos where workers were using chickens as living footballs.
The reality is that with home slaughter can be much more humane than factory slaughter as you give the chicken individual attention ensure humane treatment whereas in a factory, they don’t care and it is all about throughput.
The few exceptions you’ve possibly seen do not change the fact that the process of slaughter is best done in an environment with professionals rather than at home. The former could go wrong, the latter almost always goes wrong. You’ve seen a movie on youtube. My grandparents had a farm, I’ve seen how pigs, chicken and goats get slaughtered.
You’ve seen how your family slaughters chickens, don’t assume that’s how everybody does it. My grandparents also kept chickens and I had to help out. A cone and a boltgun to stun before killing/bleeding them is very simple and humane.
Yes, yes. I’m sure you’re an experienced slaughter, you maintain the tools, hygiene and have the process mastered. I realized it’s Friday, so I guess anything goes.
Some top-tier flexes going on here, even for a Friday… 
All this talk of slaughter is putting me off my fast food 
Can we get back on track?
Are you kidding me? You can humanely slaughter a chicken with just your bare hands if necessary. This is not some hugely complicated or difficult task.
But times have changed, there is more a focus on animal welfare, when I was very small, my grandparents would have simpley just slit the throat of the chickens. Later, as awareness of animal welfare increased, stun them first or break their necks. The cones are very good as you can just stick them in there and then they calm down.
Does Farmy cover your area? I just looked at their app and in my area they can deliver whole chicken from farms in Aargau (free range, bio, the whole deal) for around 35 chf for a whole chicken which I think it is a very good price.
As for being yellow-ish or white tending to pink-ish, I think this is more related to what type of cereals they’re fed to rather than the breed of the animal i.e. corn for the yellowish meat and wheat for the pink-ish one.
Frankly I don’t remember the taste of chicken meat in France, and we did spend many holidays with our friends there and we cooked! I always thought it was about how you cook the meat assuming the quality is OK. One of my friends has some dishes he cooks all the time, with crème fraiche etc very tasty, I love it.
Speaking on French chickens, does Label Rouge - Wikipedia a good thing? I bought this when I see it, but I never knew if I was just falling for some marketing.
Please, keep on entertaining. And don’t forget to post a video of your humane slaughter over the weekend. I’m sure it will be top of the pops!
Label Rouge is a good thing. The poultry has to be a slow-growing kind, they must be fed with grains while feeding them protein or carcass meal is not allowed. They also have to be kept free-range. Like with any decent certification standard, there will be regular audits.
On your weird butchering discussion, I just want to add that causing the animal a stressful death might negatively affect the taste of the meat. This problem is quite common with game. Not sure about poultry, but it would be plausible to assume the same.
The stress hormones corticosterone, adrenaline, and noradrenaline are the same in poultry. And yes, it affects the meat and yes, there’s also rigor mortis (for up to 48 hours). On top, “house slaughter” makes the whole complexity of bacteria free meat much more difficult for the simple reason of size: the digestive system of the chicken is much closer to the meat parts than it is, say, in a pig or cow. This vastly increases the chances for pathogenic bacterial contamination in poultry (which is why in some countries poultry is “washed” in chlorine, something not done on larger meat)
But we’re all waiting for the video of Phil to see how its done properly.