My first taste of pastured poultry

This post is part of Real Food Wednesdays, hosted by Cheeseslave.

“It tastes like chicken,” said Hubby. He was right. It tasted like chicken. Juicy, succulent chicken. I can’t believe the difference between this and the grocery store “organic” chicken I’ve been eating. The skin browned up beautifully and the breasts were not even a little dry. The meat slid off the bones and was truly wonderful.

It was Rose’s 9th birthday and she asked for roast chicken, mashed potatoes and gravy for her birthday supper. I figured if ever there was a time to splurge, this was it. One four-pound chicken fed all seven of us with chicken bits leftover to add to a meal later. But now I wonder if I made a mistake.

Can I ever go back to cheap meat now that I’ve had the real thing?

Later this week I have a roast planned with a top round roast I purchased from the same farm as the chicken. If the roast turns out even in the same ballpark as the chicken, I know there will be no turning back. If you are considering this leap, be forewarned. You’ve probably heard about how pastured meats have superior nutrition, how the lives of the animals are better, how pasturing is better for the environment than CAFO (Concentrated Animal Feeding Operations) farms. But what will really sell you is the flavor.