If you are old enough you can remember when all chicken in the US was basically organic. I can remember when Kentucky Fried Chicken was even good chicken! But then in the late 80’s and early 90’s (along with a name change) the chicken became gelatinous with less meat on the bone and more tendons. The same can be said with the chicken we buy in the store. That is because, as to no surprise, US chicken started to have a ton of man-made and chemical processing and farming techniques imposed on it. Many of these techniques resulted in radically changing the nutritional value of chicken… and its safety!