OpenTube

We Cooked Every Chicken in the World to See if There's Any Difference

Fallow

1,096,978 views

Does chicken breed actually matter? In this ultimate taste test, we butcher, cook, and compare every type of chicken we could find, from the cheap supermarket Cornish Cross to rare French breeds like Bresse, Marans, and Périgord.
Each chicken is cooked the same way and judged on flavour, texture, and value for money to discover which one truly deserves the title of the best chicken in the world. Along the way, we visit farms, explore how breed, welfare, and feed affect flavour, and uncover why French poultry has become the gold standard for chefs everywhere.

Featuring:
Cornish Cross – the supermarket staple
Norfolk Black and Indian Game – heritage British breeds
Freedom Ranger – America’s take on free range
Bresse – the most expensive chicken in the world
Plus many more rare and historic breeds

You’ll learn how farming practices and breed genetics change the way chicken tastes, what “free range” and “organic” really mean, and why some chickens cost £80 while others cost £3.

VIDEO CHAPTERS
00:00 - Every Breed of Chicken
00:13 - Cornish Cross
01:11 - Norfolk Black
02:00 - Cornish Red
02:50 - Visiting a Chicken Farm
04:26 - Sutton Hoo
05:50 - Old English Pheasant Farm
07:00 - Freedom Ranger
08:15 - Pedres Portuguesa
09:26 - Cotswold Gold
10:43 - Marans
12:13 - Silkie
14:10 - La Fleche
15:32 - Faverolles
16:30 - Crevecoeur
18:08 - Barbezieux
19:53 - Perigord
21:14 - Poulet De Bresse

20 Comments

@jakobbrun6535 11 months ago

This is a big fat clickbait title. I have several chicken in my freezer, AND YOU DIDNT COOK THOSE! ;)

@tindekappa9047 10 months ago

The first one should get a 10/10 value for money because it's the only one regular people can afford on a weekly basis. The rest are a treat.

@Kaizu823 11 months ago

Wasn’t expecting the documentary style content this time around. Seeing them go out to the farm is quite impressive.

@nbrosens 11 months ago

Sorry guys, but as a poultry buyer I have to correct one thing: The cornish cross is an umbrella term for a lot of breeds, not a specific one. The breed you predominantly find in the shops is Ross 308, a breed designed by Ross Group (later bought by Aviagen), which is a specially heinous freak of nature, even amongst Cornish X.

@Watchgoodvideos1 11 months ago

10:48 “because you’re a cretin” caught me totally off guard. Made me blurt out an audible laugh. I love that these two keep all the silliness and banter between two mates in these videos

@thefunnyfarm-cows 11 months ago

We raise two sets of American Bresse. My wife got our initial birds from fertilized eggs and we now have about 70. While I have not had the true French Bresse chicken, the American Bresse is without peer in terms of taste and texture. The hens are great layers and easy going birds. The roosters are 50/50 either perfect gentlemen or barn yard bullies. Our roosters go about 13 pounds and the hens about 7 or 8 pounds. They do superb work of keeping our garden and pastures bug free. Not as good as the Plymouth Barred Rock in terms of work but they seem to outperform the Wyondotte. This year we are testing a cross hatch of Bresse and Brahma with the roosters weighing 16-18 pounds and the hens weighing about 10 pounds. We are targeting the first week of Nov for processing at 20 weeks. We plan on using our home grown corn soaked in fresh Jersey whole milk for the last two weeks. This will be used in place of their normal feed and the 15 birds will be restricted to the mobile 10x20 chicken house, to see how they compare to both breeds.

@SuzanneBaruch 11 months ago

What I learned from this video: whenever I say that something "tastes like chicken," it requires a caveat in most cases.

@bcatbb2896 11 months ago

He’s right about the silkie chicken not being cooked like that in a searing method
My family usually make a broth with it or we marinate it and then make a steamed Chinese dish
The meat is lovely to eat that way

@ldt-io 11 months ago

The production quality of this channel has gotten nuts, well done boys!

@konami1979 11 months ago

I like to watch this kind of cooking channels on YouTube. No foodie pretension, no "bad boy chef" attitudes - just good, educational fun from two excellent cooks who love their work.

@markmackay3713 11 months ago

We watch for the cooking but also we're fascinated by the steady evolution of Fallow Chef hairstyles.

@Kommunist_Kittens 11 months ago

I really want to see y'all do this with ducks next, please.

@shnicktaylor3274 11 months ago

@fallow - you should do a tasting of the egg from each of these chickens also! Because Silkie eggs are lovely, some redemption there for them.

@uS0ra 11 months ago

silkie chicken is mostly used for its flavour in china, mainly in slow cooked soups, people understand the meat isnt very tender for most chicken dishes but people like it for the more intense flavour it brings to a soup, for eating actual chicken meat people usually get other chickens

@hoodlumzzz 11 months ago

Value scores were absolutely all over the place in this one.

@16randomcharacters 11 months ago

I wonder if these rankings would change if you did the value judgements based on prices where they're widely available as well as locally to you.

@frankyao5854 11 months ago

A lot of the chicken in China like the silkie, are bred with the intention for them to be cooked in a soup/braise as you mentioned. They often are truly free range for their entire lives, often surpassing a year, and they develop an incredible amount of umami during that time. I've tried making chicken broth like the one's I've had in China here in the UK, and it took me 4 chickens to achieve the same level of umami I get with a single Chinese chicken, and the depth of flavour and fragrance was still nowhere close.

@panaceiasuberes6464 11 months ago

Pedrês fought the good fight but, in fairness, it has been selected for over 600 hundred years to be cooked in stews like the Cabidela or the Arroz de Capão.
For juicy roasted Portuguese chicken please try the Preta Lusitânica and you'll get much better results. ;)

@PrioCaptSend 11 months ago

2:09 I don’t want to judge a bird by its feather?

@leangrypoulet7523 11 months ago

23:50 To experience that flavour, you don’t actually have to pay a fortune. If you’re travelling in the region, (Saône-et-Loire 71, just south of Dijon and just north of the Alps), stop at the Aire de Poulet de Bresse service station on the A39 (you can’t miss it, it has a 20m tall metal chicken statue that can be seen from the motorway), and they serve authentic roasted AOP PDB in the canteen. Bang on some frites, some French beans (haricot verts) and some chicken juices (jus du poulet) and enjoy. Don’t forget the bread for a truly authentic French experience. Probably no more than 20€.