Poulet de Bresse
Available for delivery Saturday ONLY
Since our story began, we have been sourcing the finest French poultry once a week from Rungis Market in Paris. Tim made this decision many years ago due to the unparalleled welfare standards in French poultry farms. This chicken has the ‘appellation d'origine contrôlée’ status, meaning it has to be reared in the former province of Bresse in Eastern France with a minimum of 0.5 ha of pasture per bird in the area of production and a minimum of 10 m2 per bird when brought in for the night.
The birds come to us long-legged and we dress them for your order. The Bresse's diet produces a very white and soft flesh, the liver is much prized as this is also extremely pale and cooks very well with mild flavour. At Christmas, we also bring in Capons from Bresse (available in our shops only) which are the same breed and reared in the same way, but these are the cockerels which are castrated. The taste and texture of a proper capon is fantastic, but it is only found in a few areas in France, there are no English capons.
These tasty birds weigh approx. 1.6-1.8kg
Available for delivery Saturday ONLY.
Tim’s top cooking tip: I think it is important that every part of the chicken is used, perhaps a very lightly fried slice of liver on a small piece of toast for a starter, and then a poached chicken with either salad or spring vegetables.
Take your chicken out of the fridge an hour before cooking - the bigger the bird the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
You can roast this bird, although we consider it more suited to poaching or braising either whole or in pieces as this is the traditional way of cooking a Bresse chicken. If roasting your chicken, remember a stuffed bird will need more time to cook than an unstuffed bird. As a rule, an unstuffed chicken cooked at 180°C (fan oven), will need 20 minutes, plus 40 minutes per kilogram of cooking time.
Your chicken will be cooked through when a thermometer inserted at the thickest part of the thigh reads 75°C
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.
Shelf life: Whole chickens - 2-3 days. On arrival please see the labels for use by dates.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.