Something's fowl in the state of Britain, at least according to celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall.

We eat shedloads of chicken in Britain each year... and nearly all of it is raised in 'unacceptable' conditions, Jamie, Hugh and

even the RSPCA say.

While this is nothing to crow about, can we - and should we - change our habits by buying pricier birds? You could say it's

one thing for middle-class foodies to get in a flap about chicken welfare, but less well-off

Britons may not be able to put conscience before economy. Especially when intensively reared chickens cost two for a fiver in some

supermarkets, while free range birds are at least £6 - and much more than that for some organic birds.

So, we want to know:

• Is intensively reared chicken an issue worth beating your breast about?

• Or would you say Jamie Oliver and Hugh Fearnley-Whittingstall haven't got a leg to stand on?

• Why pay more for food that can be produced very cheaply?

• Have we actually lost the plot in terms of grasping the real value of food? Have supermarkets conditioned us to expect food to be unrealistically cheap?

• Does it really matter if we eat animals that haven't had a pleasant life?

• If we keep up intensive chicken farming at the rate it is now, will problems come home to roost later?

• Does what we eat reveal where we are in the social pecking order?