Daniel Vaudrin, one of the participants in this winter’s session of the Radical Eating workshops just posted this result for his experiment of the week….
Dan cooked two chickens in his slow cooker. He standardised the ingredients, the cooking temperature and the time. The first chicken was a standard commercial brand bought at Metro (Québec grocery chain); the second was an organic, grain fed chicken bought at Marché Jean-Talon (Montréal farmer’s market).
Stats (standard chicken on the left / organic chicken on the right):
Fat after cooking: 18mm / 3mm;
Raw Weight: 1.7kg / 2.7kg;
Price: about 8$/19$
His conclusion: “At the end of cooking, there was almost twice as much meat from the organic chicken and SIX times more fat from the “regular” chicken with a lot more water content. As for the price, I would like to redo the experiement and weigh the chickens before and after the cooking (without the bones) to get a real price per KG of meat.”
Thanks Dan![/lang-en]
