>
>Not to fan the fire, but no-one has mentioned the way commercial chickens
>are handled. I
>must offer my caveat that this is not my area of expertise, but the word on
>MY street is
>that the chicken can still be processed as long as there are no more than 3
>open sores on
>its body. I'm sure there's more such stories.
>
>Kirsten
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