Yesterday, I read about white striping disease, where fat deposits grow within the muscle tissue, in commercial chicken because of their rapid growth diet. The study sampled grocery store brand chicken across 29 states and found 99% had white striping. The disease increases fat content on average by 224% and decreases protein content by 9%.
https://www.bloomberg.com/news/artic...en-study-finds

So my advice would be don't buy factory farmed chicken. Try better chicken, see if you can detect flavor and moisture differences, and report back.Two brands I'm familiar with are Cooks Venture (heirloom chickens) and Mary's (organic).