Perhaps the most sought-after bird in the world. Rich, deeply flavourful meat that is buttery in texture and almost nutty in flavour, thanks to its slow-growing breed and a finishing feed of milk-soaked grains.

A life spent free-ranging produces meat that that has an element of firmness to it, but is bursting with flavour and succulence. Suited to poaching and braising – ideally served with a sauce made from lashings of cream, vin jaune and some fancy mushrooms or truffles. You’ve got the ‘Rolls Royce’ of chickens, so don’t skimp on the recipe!

The Bresse de Bény bird is a subsect of the Bresse-Gauloise breed; recognisable by its white feathers, slate blue legs, and red comb (symbolising the French flag). Reared in the Bresse region to a minimum of 112 days, each bird is individually certified, with a metal leg ring bearing the breeder’s name and a label with the official AOC seal.

Dressed Weight 1.8 – 2.1kg.