Very lean and tender.
He said that were organic.
I'm converted.
Organic is better..right?
Not necessarily Adrian. Having arrived back in Oz just 5 weeks ago after visiting mum in Lebanon, I got a first hand taste of what a truly 100% (not just organic), but free range meant also. Let's take the chickens and the eggs for our two examples here. If a chicken is truly free range, you would more than likely throw it away after cooking it, unless you have prepared it accordingly, and not treated it as you would your caged chicken or the so called free range ones sold here.
At the end of the day, people's desire for tenderly cooked meat is paramount. I made a choice to buy two chickens that were fully organic/100% roaming around all day, vs your typical white caged chicken (which I also bought three of). We, (mum and I) were told again and again by the seller to soak the "country" chicken (that's what they call anything that is not farmed over there), with vinegar, lemon etc, and place in the freezer for about three days before charcoaling. We did, and we also did end up throwing both chickens away they were so densely muscled with no fat to be seen, very tough for sure...and smaller in size yet weighed the same as the fattened or lacking any free movement caged chickens.
As for the eggs, again... organic could very well mean fed organic corn and wheat, which is not the ideal diet for a chicken when we want less inflammation in our diet and not more, due to an already imbalanced omega 6 fatty acids to omega 3 ones. An egg from a free roaming chicken that roams around, digging up the earth and plucking off the worms, is no match for a chicken that is supposed to be cage free roaming, with plenty of corn, wheat and whatever else is scattered around for it to eat. So organic here could just mean organic feed and not a natural way of eating.
Back to the drawing board as far as cooking a 100% natural bird or beast.