From Farm to Fork: The Freshest Chicken You'll Ever Taste. Raw chicken, no thanks!

During our summer vacation, we visited a small, unique chicken restaurant—definitely not your typical spot in Korea. The most interesting part? You need to make a reservation a few hours ahead of time. Why? Because they slaughter the chickens as you order them. We called the place a few hours in advance, and once the chickens were prepared, we headed over to enjoy our meal.

One thing you rarely see in Korea is large chickens; they’re usually on the smaller side. But this place was different (more on the chicken size later).

Now, here's where it gets special: this restaurant serves raw chicken. Yes, you read that right—raw chicken! Normally, that’s a huge no-go, but I decided to try one piece out of curiosity since this place had no complaints. I believe this is a Japanese style of serving chicken. The taste and texture weren’t for me at all, though.

Then came the main dish: incredibly fresh chicken, served with liver and some intestines, all grilled hot and seasoned simply with salt. This was, without a doubt, the best chicken I’ve had in years!

I grew up on a farm, and it brought back memories of being younger than five or six, when our housekeeper and I would head to the chicken pen, catch a fresh and lively chicken with a fishing net, slaughter it, and prepare it for dinner. Those were some of my most memorable childhood experiences.

Anyway, the taste of the chicken was phenomenal. Normally, I’m not a fan of chicken liver, but I couldn’t get enough of it this time. The freshness added a whole new depth of flavor, and I was left craving more. Unfortunately, we only ordered two chickens, so we only had two livers to enjoy. But the rest of the chicken was just as amazing.

Near the end of the post, you can see the size of the chicken wing bone compared to a spoon—these were not your average chickens. They were raised the way chickens should be. Perhaps the best chicken of my life.