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Poulet Noir

Sorry this item is currently sold out.

Available for delivery Saturday ONLY

These birds are reared near the Atlantic Coast in Vendée department in the Challans, in the Pays de la Loire region of western France. 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. 

When we received the birds they each have a card attached stating it has lived ‘en plein air’ (outdoors), also stating the age it was killed (normally 80 days) and the food ration it was fed.

Their name comes from their defining feature: their black legs. As a breed the Poulet Noir favours leg meat rather than breast, as we tend to find on the whole with French chickens.


These tasty birds weigh approx. 2kg


Available for delivery Saturday ONLY.

Cooking Instructions

Tim’s top cooking tip: The flavour is outstanding, slightly gamier than any of the other birds we sell. This is the bird that butchers and French markets have on their rotisseries. The French also use this breed for their popular chicken and chips (poulet frites). Personally, I joint this into legs, thighs and breasts on the bone, and make a sauce with cream, mushrooms, chicken stock – in fact any recipe which is a bit “cordon bleu-ry”. No point in pot roasting or coq au vin as you lose the flavour during the slow cooking, and there are other, better subjects to use in these recipes.

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.

Your chicken will be cooked through when a thermometer inserted at the thickest part of the thigh reads 75°C

Storage Advice

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.

Read more about how to store your meat here.