That description seems very accurate to me. My grandmother (in Panama) raises her own chickens, and I even find the taste of the eggs they produce to be somewhat more intense. The eggs are also slightly smaller so they take less time to cook. I think this could also be due to the breed of the chickens. Incidentally the issue of breeds is one I think is too often overlooked. Here if one wants to raise one's own chickens, one usually buys them from a store no more than two weeks after they're born. It's very apparent that these tend to be of a breed that is more suited for large scale chicken meat production, which means they are more expensive to raise. There's a similar and better documented case http://en.wikipedia.org/wiki/Creole_pig , which IMO exemplifies one of the many reasons why food diversity is so important.