Choosing chicken?

Baysidebob

There was some mention of this on another thread but perhaps someone could provide more detail.

How do I choose a good chicken?  Organic, free range, roasters, fryers and on and on.  For the amount of trouble that goes into the bird it's not, for me, worth saving a couple bucks on a "sale" chicken if it's not good quality.

Little Steven

I find the biggest difference in air chilled vs wet chilled

bghiii

I did a "free range" turkey over the holidays. The legs were like leather. The wings not much better. The bird as a whole was very dry compared to the two Publix brand birds I did.

Little Steven

Yeah, I did too. Did it inverted on a BGE stand and it was tough as nails. Usually I get moist and tender poultry.

Shiff

I generally stick with roasters around 7 pounds.  Lately I've been using Perdue brand but have used others - generally buy chicken on sale.  Haven't seen a whole lot of difference between birds on sale and  regular priced ones.

I always cook spatchcock style and have tried both direct at around 275 grid temp or indirect at around 350 grid temp but haven't decided which way I like best.