Julia Child vs. Jacques Pépin on good chicken
When I am shopping, I always try to get real organic, free-range chickens. I find that they have more flavor—a result, I believe, of more natural diet and growing conditions. The environment for mass-produced chickens, where the noise levels are horrible and the birds don’t have any space, leads to stress that affects their growth.
I want a fine, fresh, top-quality chicken that has never been frozen and thawed and frozen and thawed and/or kept at almost freezing so long that its flesh shreds and is mushy. I don’t care what it says about itself, such as “organic,” “naturally grown,” or “free range”; I want a chicken with great flavor and fresh texture, and I will go to great pains to find that chicken. Furthermore, I am ready to pay for it.
Julia and Jacques Cooking at Home, 1999.