Long before the days of chicken sandwich wars, wings, and sliced rotisserie, there was a time when few Americans actually ate chicken. Flashback to the early 1900s. Enjoying a young broiler chicken (or chicken raised for meat) was a rarity, as one typically cost around $0.50 per pound, or about $22 per pound today. On the flipside, rural Americans typically only ate chicken once an old hen stopped laying eggs—which generally tasted pretty dry and tough.
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