Types and size of chickens

[Barriehie]

I follow this method:

Bookmarked!!!

 

[vernplum]

On the topic of what kinds of chicken we can get, a 1.3kg (just under 3lb) bird is labeled as a ‘big’ chicken here if you can believe it. That will be most likely a battery hen from Malaysia and they cost about USD $11-12.

Then there are smaller ones of course. One I like is called a ‘Kampong’ chicken (usually around 900g) which are free range and much tastier but obviously a bit more expensive.

If I want a fancy corn-fed or more specialist bird from say, France, then those are available frozen from upwards of $20 all the way up to over $50 (for something like a Bresse).

Here’s an unusual one (Malaysia) I occasionally get for soup:

 

[Barriehie]

On the topic of what kinds of chicken we can get, a 1.3kg (just under 3lb) bird is labeled as a ‘big’ chicken here if you can believe it. That will be most likely a battery hen from Malaysia and they cost about USD $11-12.

Then there are smaller ones of course. One I like is called a ‘Kampong’ chicken (usually around 900g) which are free range and much tastier but obviously a bit more expensive.

If I want a fancy corn-fed or more specialist bird from say, France, then those are available frozen from upwards of $20 all the way up to over $50 (for something like a Bresse).

Here’s an unusual one (Malaysia) I occasionally get for soup:

View attachment 134709

And I buy chicken since it's the affordable protein!!!

(Not counting the trotters and such some of those Northerners don't appreciate. )

 

[vernplum]

And I buy chicken since it's the affordable protein!!!

(Not counting the trotters and such some of those Northerners don't appreciate. )

Pork is cheaper than chicken here.

Fresh chicken especially has become really expensive since Covid, but frozen is still very affordable. That stuff usually comes from Brazil and we use a lot of it.

 

[badjak]

Pork and (especially) beef has to be velveted for a stir fry if you want it tender. If you don’t mind chewy that’s OK but it’s virtually impossible to get those meats tender (i’m talking about stir fries again) without some kind of pre-treatment.

I think it also depends on the quality of the meat.
I use steak for my stir fry (our beef is very very good quality, and relatively cheap. Chicken is cheapest, then beef, then pork)