"The natural chicken" is Perdue chicken in a similar package with green highlights. It's air-chilled, no antibiotics, and I really should get to the store to document it because I can't find it on Google.
Total thumbs-up on the natural chicken. It has texture and it takes flavor WAY better than any I've used since I started cooking. I did a quick marinade in Cholula chili garlic (knew i was gonna use that), seared them while I caramelized onions in butter on the other side of the pan, then added it to the gyro-sliced (flat, thin ribbons) kielbasa. Topped with a can of coconut milk and a knife-edge-ful of red curry paste (just eyeball it, seriously) and a dollop of crushed tomatoes, I schushed it around in the skillet until the sauce was a uniform color, let it cook, then repeated that two-step a few more times. As the sauce cooks, it'll separate a little - don't let it go too long or the kielbasa will leach all its flavor. five minutes tops on that step.
then i served it on rice that had been cooked in organic free-range chicken broth.
the rest of the broth is freezing now. after it's nice and solid, i'm going to cut the box off and serve slices of it on something hot.
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