Check the labels!

Check on the packaging that it is grown for at least 56 days

There is a reason why Bounty Fresh, PAFPAI, Pamora Farm, or every serious free-range chicken farmer wants to grow free-range chicken for at least 56 days and spend a sizable amount of time in the ranging area. Slow-growing and free-ranging your chickens will add flavor to it's  meat because you are giving more time for the chicken to assimilate the flavors it has eaten in the ranging area.

The grasses, leaves, stems, grubs, insects, and minerals it has ingested from the ranging area will all contribute to the taste of the free-range chicken's meat. The running, flying, scratching, dust bathing, and foraging will also develop the meat quality of free-range chickens by giving them a more stringy and chewy texture. Growing your free-range chickens for at least 56 days will also give time for the naturally occurring hormones (particularly sexual hormones that influence secondary sexual characteristics) to kick in and influence the flavors of it's meat and the shape of its body. You do not get this in white industrial broilers because they are slaughtered at a tender age of 35 days or earlier. For free-range chicken flocks, you can distinctly differentiate the male from the females because the sexual dimorphism is clearly evident.

All of this are the reasons why our native chicken has such a "native"chicken taste and because it is slow growing, it has around 120 days to develop it's meat taste. With access to the ranging area for a very long period of time, it's meat develops the distinctive taste of native chicken...so make sure that the free-range chickens you are buying has been grown for at least 56 days for you to get the best value for your money.