Chicken Farmers of Canada
The number one question that I get when I tell colleagues and friends that I am working with Chicken Farmers of Canada is “so what is the difference between organic and conventional chicken anyway?” There is so much confusion around this issue that I have to say that I am no expert on it but I do have a little information and an opinion to share.
Chicken is the #1 protein in Canada and it is eaten around the world for its delicious ability to carry the flavors that the cook wants to convey: from salsa to curry to mild pot pie. In a perfect world, we would all know who grew our food, know that they were feeding in a wholesome, natural way and how it was treated. In a perfect world each of us could find and afford chicken that was fed what it naturally eats…grains, greens and proteins (bugs and worms).
I have been on both farms; those that raise chickens “naturally” and a “conventional” farm. Of course, in a perfect world, I personally would prefer that my food be raised by an artisan who has the time and space to let my dinner roam, peck and grow. Those chickens that got their own bugs instead of prepared mixtures of feed can have a richer, earthier flavor more pleasing to my palate. I would also prefer that every mother breastfeed her baby rather than provide “formula.” But, that is not always realistic, possible, available, or controllable. So, what is next best?
Having found the typical, traditional Canadian chicken barn to be a warm, clean, spacious place I am comfortable with saying this is “next best”.
I know that no chickens in Canada are given hormones to make them grow faster (and this seems to be the biggest myth netting the biggest sigh of relief from my querying friends and colleagues). I also know that there are options available to me from fully organic to “free-range” to “artisan” or “natural” to conventional and make my choices depending upon my mood, my pocketbook at the moment and the dish I am making.
Consumers have a choice:
- “Antibiotic free” or “raised without antibiotics”, which means what it says
- “Organic” chicken (which is also antibiotic free and vegetarian grain fed, and the birds may have access to the outdoors)
- “Vegetarian grain fed” (or something similar, which means only that there are no animal by-products in the feed
- “Free range”, which means that the birds have access to the outdoors
- Other niche products that take these kinds of considerations in mind.
For example, if I am roasting a whole chicken, I personally prefer it to be organic. I prefer the flavour of a roasted organic chicken and it’s juicier to boot. Given that it is a whole chicken, the price isn’t too bad as it isn’t cut up into pieces. But for many of my recipes, chicken is a quick weekday affair that needs the breasts only and a quick turn on the ‘Q or in the oven. Conventional chicken is a good, solid, reliable and affordable bet. That’s what you will find here in my “Ole Smokes, Dinner Already? “ Salsa Chicken dish.
Learning as much as I can about our food is truly my raison d’etre and learning about Canadian chicken is turning out to be a huge pleasure.
Ole smokes Dinner already?
Recipe By: Theresa Albert, DHN, RNCP
Serving Size : 4
Preparation Time 5 minutes1 bunch asparagus
1 tablespoon extra virgin olive oil
1 teaspoon? dried oregano
4 boneless skinless chicken breast halves
¼ cup plain nonfat yogurt
½ cup salsaRinse and trim asparagus and lay into the bottom of a large, rectangular casserole dish. Drizzle with olive oil and sprinkle with asparagus. Lay chicken breasts on top. Mix together yogurt and salsa and spread evenly over chicken. Bake, uncovered in 350f oven for 40-50 minutes until internal temperature reads 165F or 74C.
Serve with corn chips and additional salsa.
NOTES : Experiment with different salsas, we like a smoky chipotle version!
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