The phrase “tastes like chicken” is beyond cliché. We use it for any whitish meat that we can’t accurately describe any other way – frog’s legs, alligator, lizard – guaranteed someone trying any of these for the first time will compare them to chicken.
But what, exactly, does chicken taste like? The specimens we get in supermarkets or most restaurants are all the same breed (White Rock), probably fed with some mixture of GMO corn and other grain, raised in a barn for optimum growth in a minimal time frame, and likely pumped full of a saline solution during processing to make the meat look plump and full and heavy.
But chickens come in different breeds, and like beef and pork, those different breeds have different characteristics, in the kitchen and on the plate.
At a recent tasting event at Victor Restaurant, participants got to clearly see the difference between breeds, and the phrase “tastes like chicken” no longer applies.