POULET DE BRESSE AOC
Poulet de Bresse AOC is French poultry's crème de la crème, renowned for its exceptional flavour and texture. This prestigious chicken boasts a protected designation of origin (AOC) status, guaranteeing its authenticity and quality. Raised free-range in the Bresse region of eastern France, these chickens are fed a strict diet of cereals and milk, resulting in succulent, flavourful meat with distinctive blue-tinged skin and white feathers.
Poulet de Bresse is prized for its tender, juicy meat with a rich, complex flavour. The birds' unique diet and free-range lifestyle contribute to their superior taste and texture, making them a favourite among top chefs and discerning food enthusiasts worldwide.
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PREPARATION
All of our poultry is expertly prepared in-house. We process each bird on the day it arrives from France, ensuring maximum freshness. Using traditional trussing techniques, we carefully bind the birds into the ideal shape for oven roasting. This method closes any cavities, promoting even cooking throughout. Please note that these birds are oven-ready and do not include giblets, making them convenient for immediate use in your kitchen.
Frozen Poultry: For optimum freshness, we prepare our poultry immediately upon arrival from our suppliers. Each bird is carefully wrapped and rapidly frozen to -30°C using a blast freezer. This advanced quick-freezing method prevents the formation of ice crystals within the meat, ensuring the bird remains in perfect condition when defrosted. As a result, you can expect exceptional quality and cooking results, preserving the premium taste and texture of our Poultry.
COOKING METHOD FOR POULET DE BRESSE
France's only AOC-certified chicken, Poulet de Bresse, reaches its peak through traditional pot-roasting rather than simple roasting. The method begins with a light sear before the bird rests amongst aromatics, creating a self-basting environment that preserves its renowned firm-yet-tender texture.
Unlike roasting, pot-roasting captures the complex flavours from the bird's prestigious terroir and blue feet in a natural sauce. The enclosed, moist cooking environment consistently achieves optimal results, transforming this protected French delicacy into a dish that fully expresses its heritage and exceptional quality.
The technique celebrates both the chicken's AOC status and French culinary tradition, offering a reliable method to experience Poulet de Bresse at its finest.
Preheat oven to 140°c
Place one chopped leek and two diced white onions in a large casserole dish. Add fresh herbs - bay leaf, thyme, rosemary, and oregano. Pour in 1 litre of Salsus chicken stock. Season your 1.5kg Poulet de Bresse generously with salt and pepper, then place it in the casserole dish. Cover with the lid and cook at 140°C for 1.5 hours.
After this time, remove the lid and increase the oven temperature to 180°C. Continue cooking for a further 20 minutes until the skin turns golden brown.
This slow cooking method allows the chicken to remain succulent while developing rich flavours from the aromatics and stock. The final blast of heat ensures a beautifully crisp skin.
FRENCH POULTRY
