Native chicken, that is, local chicken local chicken, some called grass chicken, wood chicken, stupid chicken. Because of the general free range, do not feed hormone feed, no pollution pollution, long growth cycle and rich nutrition, delicious meat, taste and tendons, deeply liked by consumers, the price is also rising. However, because the true and false native chickens in the market are uneven, the black-hearted vendors are shoddy, and consumers are difficult to distinguish between true and false and cannot get attention. Worried about spending a lot of money to buy fake turkeys. Below, Lao Wang teaches everyone a few tricks how to distinguish the authenticity of the native chicken.
First of all, from the appearance, the head of the chicken is very small, the body is compact, the chest and leg muscles are strong, and the chicken feet are thin. Roosters generally do not exceed 1.8 kg and hens do not exceed 1.3 roosters;
The crown is large and upright, and the color is bright. The older the chicken, the longer the fifth claw, the tighter the meat, and the stronger the taste. The imitation chicken is close to the native chicken, but the chicken's feet are slightly thicker and the head is slightly larger. Fast-type chickens have larger heads and bodies, thicker feet, looser feathers, and smaller crowns.
The red claw is the fifth claw
Secondly, after the chicken is slaughtered and washed, the skin of the chicken is thin, firm, and the pores are fine, which is arranged in a net. The imitation chicken has thinner skin and finer hairs, but it is not as good as the chicken. The fast chicken has thick and loose skin, while the fast chicken has a large skin tone and white color.
See the chicken loin? Only chickens that are long enough will have such a large chicken loin, and the chicken loins that are short-term factory-fed are not so large.
Chicken soup
After the chicken and imitation chicken are cooked, the broth is transparent and clear, and the fat agglomerates on the surface of the soup and has a flavor, while the fast chicken is turbid in the broth and has less surface fat agglomeration.