If a shopper's main cooking need involves aggressive spice rubs and a long braise, which type of bird might they unintentionally prefer, despite refined processing?

A slightly fattier bird, which some discount brands might inadvertently offer

The ideal choice of chicken depends entirely on the intended cooking application. For cooking methods that are very forgiving or designed to break down connective tissues, like aggressive spice rubbing followed by a long braise, a fattier bird can be advantageous as it withstands the cooking process without drying out. Some discount brands, due to different feed ratios or less refined processing standards, might inadvertently offer a bird with a higher fat content that suits this specific, robust cooking style better than a leaner, premium bird optimized for delicate sauces where natural drippings are key.