The plight of the cheap chicken has been much publicised and as such the consumer now has more choice than ever. Value chickens for well under a fiver, free-range, organic, corn fed - there's a cornucopia of options. Budget, ethics and taste all come into the equation but what almost all chefs, cooks and food writers agree on is that a good-quality, free-range bird is vastly superior in flavour to a cheap factory-farmed bird.
