Poulet Noir, Black Leg Chicken, Prince Des Dombes, Label Rouge, 2kg

Poulet Noir Black Chicken is a whole 2kg Poulet Noir from Prince des Dombes with Label Rouge certification. It is one of the finest table chickens in France outside of Bresse. Poulet Noir black leg chicken has a deeper, more complex flavour than standard corn-fed varieties. As a result, the dark-feathered breed develops more flavourful muscle tissue during its longer time to maturity. Furthermore, Label Rouge certification guarantees the breed, feed, outdoor access and minimum age at slaughter. In particular, this is the chicken French bistros use when they want a superior bird just below Bresse.

About Poulet Noir Black Chicken

We source our poultry from carefully selected farms and producers in Britain and France. In particular, we choose every bird for its breed, welfare standard and flavour. As a result, the poultry we deliver ranges from outstanding free-range British chicken. We also stock the most celebrated table birds in the world. Furthermore, breed, diet and time to maturity define poultry quality above all else. However, most supermarket chickens reach slaughter in just 35 days on a high-protein diet. In particular, our free-range birds take considerably longer to reach maturity – and the difference in flavour is immediately apparent. Additionally, French Label Rouge certification and AOP status guarantee standards of breed, feed and rearing that no supermarket bird approaches. That commitment to genuine quality is what drives every sourcing decision we make. That is why Poulet Noir Black Chicken from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Poulet Noir Black Chicken From Us

Cooking well-sourced poultry requires less intervention than most cooks apply. In contrast to intensively reared chicken, these birds have genuine flavour that simple cooking reveals rather than disguises. As a result, a good free-range chicken roasted with nothing but butter, salt and a lemon inside is one of the finest things a kitchen can produce. Furthermore, resting a roasted bird is as important as the cooking itself. However, different cuts demand different approaches. In particular, thighs and legs benefit from longer cooking and suit braising, slow-roasting and grilling over charcoal. Moreover, the breast cooks more quickly and dries out if overcooked. Additionally, the finest French birds like Poulet de Bresse deserve restraint. Their extraordinary flavour needs no enhancement beyond butter and seasoning. That restraint is the mark of a cook who understands the ingredient.

How to Cook Poulet Noir Black Chicken

To get the very best from Poulet Noir Black Chicken:

• Allow the skin to dry completely in the fridge overnight for the finest crisp skin from this naturally rich bird.
• Roast at 200°C for 20 minutes per 500g plus 20 minutes, basting generously throughout with the exceptional pan juices.
• Furthermore, Poulet Noir black leg chicken makes an outstanding poulet roti – the definitive French roast chicken.
• Rest for 20 minutes before carving and serve with a simple jus made from the roasting juices and a little white wine.

Perfect Pairings

Poulet Noir Black Chicken pairs beautifully with:

• Good butter, garlic, thyme and sea salt for the purest French roast
• Girolles, cream and tarragon for a classic French bistro sauce
• Dauphinoise potatoes or a simple watercress salad alongside
• A glass of Chablis, white Burgundy or a serious Beaujolais alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging on arrival and pat dry. Store uncovered in the fridge for a drier skin before roasting. However, always ensure the bird reaches a safe internal temperature of 75°C. Delivered fresh and ready to cook.

However you cook it, Poulet Noir Black Chicken brings a quality and flavour that careful sourcing and genuine welfare standards deliver. Moreover, the finest poultry always rewards the simplest cooking and lets the bird speak for itself.