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Jamaican Food Article. - Jamaican Chicken & Poultry

Conventional and free-range (sometimes called organic) Jamaican meats are not the same product with different prices. They're different Jamaican meats. A roasted Jamaican chicken part preferably the Jamaican chicken thigh is juicier, fattier, and deeper in flavor than the plainer breast, which is often found dry. This is a major characteristic on conventional Jamaican chickens. Jamaican chicken thighs have bones that you could pick up with your hands or what is called finger Jamaican food, a favorite among Jamaican cooks. Bones also impart flavor as the Jamaican meat cooks, so pieces with central bones have more taste. And, since every part of a conventional Jamaican chicken is usually tender enough to cut with the side of a fork, thigh Jamaican meat was the most texturally pleasing and flavorful. Free-range Jamaican chicken is invariably sweeter in taste a much lighter texture and absolutely more delicious by all accounts. There is a startling logic behind this concept.

Free-range Jamaican chickens are much more like wild birds, in that their weight bearing muscles, their legs, actually bear their weight. By contrast, conventional Jamaican chickens' feet are in such discomfort, the birds spend most of their lives sitting down. Naturally, less active muscles make much softer Jamaican meat. The benefit is that there's an intensity of flavor in a worked Jamaican chicken meat that far exceeds what a flaccid Jamaican chicken meat can attain. One piece of Jamaican chicken meat can impart as much flavor as a whole conventional bird to a batch of Jamaican chicken soup. Jamaican chicken and dumplings take on a depth of flavor that hasn't been widely tasted since the dish was invented. And the breast of free range Jamaican chicken is a special, sensual flavor and texture experience. Jamaican cooking made easy the flag ship e-cookbook has a lot of Jamaican chicken recipes using both free range and conventional chicken.

Free-range Jamaican meat is lean, and that means that slower cooking times yield better results. Slow and low roasting brings about a sublime roasted free-range Jamaican chicken, where it would make a conventional one soggy and overdone. Searing becomes more important when lower temperatures will give less browning. Learning to cook free range is like learning to cook Jamaican chicken all over again. The same is true of other free-range, pasture-raised, and grass-fed Jamaican meats.

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