I am just about going to give up on chicken. It seems like every brand I try these days has a smell of chlorine bleach about it when I open it. I don't know if I am particularly sensitive to this, but even after I rinse the bird I can still smell it, and it permeates the meat in my opinion. The taste has just about put me off chicken. I have tried several brands (just last night a Purdue roaster) and it seems to be everywhere.
I suppose processors are using a chlorine bath these days? Am I going to have to start raising chickens myself to get away from this?