Many of us grew up believing that “free-range chicken is more natural, while broiler chicken is harmful.” In reality, a broiler is not a separate kind of “artificial chicken.” It is a domestic chicken selectively bred over decades for rapid growth, high meat yield and efficient feed conversion.
A modern broiler reaches slaughter weight in approximately six to seven weeks, whereas a traditional free-range chicken may need several months. The main reasons for this rapid growth are not hormones, but genetics, balanced feed and optimized rearing conditions.
Because free-range chickens move more and grow more slowly, their meat can be firmer and have a different texture and flavor. Preferring free-range chicken for its taste is therefore a perfectly reasonable choice.
On a global scale, however, the broiler’s main advantage is different: by producing large quantities of meat with less feed and in less time, it has made animal protein more affordable for billions of people.
Which would you choose: free-range chicken or broiler?
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