Label Rouge
A succulent chicken with buttery, golden meat and a delicate, slightly nutty flavour, thanks to a corn-rich diet. A generous bird that is forgiving and relatively easy to cook – a delight for all sorts of recipes, techniques and occasions.
100% free roaming, reared to a minimum of 81 days on a diet which must be at least 80% corn, plus a feast of grubs and bugs foraged in the woodlands of Landes.
Average Weight 1.8kg.
£27.45
Tim’s top cooking tip: I wouldn’t roast this bird, but instead use it in recipes where a jointed chicken is required. Best left on the bone, and broken down into legs, thighs and breasts, and like its black-leg cousin, can be included in those rich and iconic 1970’s recipes. Alternatively, and again broken down into joints, the corn-fed bird will marinate and barbeque very well. Also for barbequing, the chicken can be spatchcocked (cut along the backbone and opened to create a more even thickness for cooking).
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
