"While you might be tempted to buy your chicken from the grocery store, Aaron Cuschieri says your best bet is to visit your local poultry farm or farmers market. If that's not an option, he suggests finding a butcher who knows where their chicken is sourced from. Whatever you do, make sure the chicken is fresh, and never frozen. "The difference is so noticeable, it's not even up for conversation," adds Cuschieri."
"Regardless of the source, all chicken is chilled using water or air before it's packaged. Air-chilling results in less water weight, which leads to drier skin. According to Tristen Epps-Long, this is ideal because it keeps the meat firm and the skin browns perfectly. Lana Lagomarsini agrees that drier skin is favorable and advises buying vacuum-sealed chicken. "I personally don't like when the chicken looks overly wet," she explains."
Professional chefs recommend sourcing fresh, never-frozen chicken from local poultry farms, farmers markets, or trusted butchers to ensure superior flavor and texture. Air-chilled chickens retain less water, producing drier skin that browns more evenly and keeps the meat firm. Vacuum-sealed packaging helps maintain desirable texture and allows producers to label weight, grade, processing method, and farm name. When selecting chicken, look for skin that is well attached, a pleasant pink color, and a bouncy texture; a yellow skin tone can indicate a corn- and grass-based diet. Prioritizing these attributes yields restaurant-quality chicken even for weeknight meals.
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