Chicken tastes best when grass fed and free roaming (not free range which is a joke). Chicken should have a more orange colored skin to have a real chickeny taste.
The best chicken Ive had EVER (except those we raise), had been as a kid in my Grandparents home in Reading Pa, then in China or the Philipines. They know how to raise and prepare chick'n.
I never really tastes much diff in kosher chick'n unless it was sold brined (As a kid I lived in a Polack/Ukie?Jew/German neighborjhood and the meat guy was a jewish butcher named Hindin-He was kosher and he brined his boids. His chick'ns went flying out of the cooler they were so popular even among the goyem . even my grandmother(a PolackSokol Catholic) would make the goldina Yoick Shabaz soup and it was this really thick golden soup in which were served the un developed eggs of the young hen along with this beautifully fatty brined chicken meat, boiled to perfection.
Xcept we would eat this with kielbasi and horseradish, and boiled tatoes with sour cream. definately not kosher.