Originally Posted by
Hometek
What's also very interesting about brown layer hens that are raised commercially. If they are taken care of and look nice at the end of 100 weeks, there are groups of people, most of the population of the world actually, that prefer the taste and texture of layer hens for soup. And pay upwards of 8-15$ per bird. Spanish speaking peoples call it sopa de gallina, the French coq au vin, the Chinese dùnjītāng lǎomǔjī, Americans just call it chicken bullion. We add it to soup to help out the bland tasting chicken we buy from Krogers ect. The disconnect of the average American from the origin of the food they consume is frightening.