I usually buy an organic chicken when I want a nice roast chicken. I hear so much nasty stuff about the assembly-line chickens pumped full of hormones and such, I tend to avoid the sad-looking chickens from discount supermarkets.
However, I've been thinking, do I really need an organic chicken for making chicken stock? It just seems a bit extravagant. Is there a big difference in taste? Would a cheap, supermarket chicken make a stock full of nasty chemicals?
Any comments would be really appreciated - thanks very much.