Was it this, or was it that your mother/grandmother was a great cook? I hear a lot of older people talk about how awful their food was, limited ingredients, everything was boiled...
Food also probably tastes better when you're actually hungry, and not able to Doordash whatever you want to eat at any time of day.
Also, most of the chickens she cooked came from a can- that is, whole hen, pressure canned and sold that way. There weren't any chicken farmers for miles and that was the safest and most convenient way to get chicken to cook with.
Spices, fresh fruit and vegetables were all luxuries for most of the year. Most dishes were variations on stew, casserole or pot roast since everything was already soft already, and gravy was the most accessible seasoning / condiment.
Food was cooked fresh because the refrigerator was tiny and restaurants weren't cheap enough for anything other than special occasions, but "fresh" is definitely an optimistic interpretation of the ingredients.
The meat is the concerning bit, and where you're most likely to pick up roundworms like trichinosis and other nasty things.
Heck, I've got a medicinal rub made from bear grease and herbs on my shelf right now that I picked up at a Dakota elder craft fair.