Why slow-grown chicken tastes different

Taste isn’t just about the recipe.

It starts much earlier — with how the bird grows.

When a chicken grows more slowly, its muscles develop over time instead of being pushed to grow quickly. This allows:

• Better muscle structure

• More natural fat distribution

• Stronger flavour compounds to develop

Fast growth prioritises softness, but often at the cost of aroma and depth.

Slow-grown chicken tends to have:

• A fuller, more “chicken-like” flavour

• Better bite without being tough

• A richer aroma while cooking

It’s not about one being “good” or “bad”.

It’s about what you value more — speed or flavour.

For many people, once they taste the difference, it’s hard to un-notice it.