POULET LANDES 'Arnaud Tauzin '

WHOLE LANDES CORN-FED CHICKEN 'Arnaud Tauzin '

These chickens deliver exceptional taste and texture - notably moist and substantial compared to standard poultry. The meat stays firm and juicy when cooked, with a particularly high ratio of meat to bone that makes them economical despite their premium quality. While they excel in any preparation, they're especially well-suited to roasting, developing a crisp golden skin while maintaining their succulence. The quality is evidenced by their selection for the prestigious Connaught restaurant, where three-Michelin-starred chef Hélène Darroze features them in her signature roast chicken dishes.

Producer: Bred on the esteemed family farm of Arnaud Tauzin. The Tauzin family has been raising poultry since the 19th century in St. Sever, situated in the picturesque south of Les Landes in South-West France. This region is renowned for its superior poultry, characterised by its rolling hills, vast prairies, and maize fields.

Arnaud Tauzin specialises in raising poulardes, poulette, and guinea fowl, all of which are corn-fed on maize cultivated on their own farm. The quality of his product far exceeds that of most Label Rouge birds available. The birds he raises are of the 'Counu' (or Cou-Nu) variety, known as 'naked neck' birds, a breed with origins in Africa and now a traditional favourite in the Landes region.

Poulet: These birds are incredibly resilient, a necessary trait given the scorching summers of the region. They spend the majority of their lives outdoors, resulting in robust health and flavourful meat. Due to their slow growth, the meat is succulent yet firm, packed with rich flavour.

For their final five weeks, these birds enjoy a diet of whole maize, grown on the farm and milk. This regimen, similar to that of a capon, leads to the development of a fine layer of fat between the skin and flesh, along with delightful marbling. The diet's 'slow sugars' readily convert to fat, imparting a beautiful colour to the skin. When cooked, this yields a wonderfully crispy skin encasing tender, succulent flesh.

Poularde refers to a female Bresse chicken that has never produced eggs. After free-range rearing, it undergoes a 3-week finishing period, being fed a rich diet of corn, wheat, maize, other grains, milk, and buttermilk. This luxurious preparation makes it a premium choice for celebratory meals.

Origin: France