Butchery | Chicken - Turkey | Le Delas Rungis
Butchery | Chicken - Turkey
These black-feathered chickens are grown for 88 - 90 days (surpassing the 81 days required for Label Rouge standard). They are fine-skinned with tender and flavourful meat, whose quality allows it to be used for all types of cooking, including roasting, poaching, or à l'étoufée.
Bresse poultry can be recognized by its entirely white plumage, including the camail (long feathers covering the chicken's neck and chest). Its legs are blue and smooth, its crest bright red with large serrations. Its skin and flesh are very white. It has at least 15 m² of lush grass meadow and a large chicken coop containing less than 12 chickens per m². Its tasty flesh is also due to its rich and balanced diet: cereals (wheat and corn) produced in the AOP Bresse area and without GMOs, dairy products and 1/3 of food found naturally in the meadow (earthworms, molluscs, grass and seeds). During the finishing period, they remain at rest for at least 10 days in a cage called "spruce" inside a dark and airy building. They then only sleep and eat Bresse cereals, often mixed with buttermilk. The Bresse chicken then becomes very plump and is not slaughtered before at least 120 days of growth. Bresse Poultry is succulent, healthy, easy to cook and its flavor is guaranteed!
This free-range blue-legged chicken, IGP Volailles de l'Orléanais, is reared for at least 100 days, more than double that of standard rearing. From a slow-growing breed, it is raised outdoors on grassy and shaded pastures, with a diet composed of 75% cereals (mainly wheat and corn). Its finish with dairy products gives it exceptional taste qualities. Called "l'Authentique", it is a Label Rouge chicken with white flesh, soft and marbled, with a firm and juicy texture when cooked. He won the Paris 2015 Gold Medal at the Concours Général Agricole and the Bocuse d'Or Lyon 2011.
This free-range blue-legged chicken, IGP Volailles de l'Orléanais, is reared for at least 100 days, more than double that of standard rearing. From a slow-growing breed, it is raised outdoors on grassy and shaded pastures, with a diet composed of 75% cereals (mainly wheat and corn). Its finish with dairy products gives it exceptional taste qualities. Called "l'Authentique", it is a Label Rouge chicken with white flesh, soft and marbled, with a firm and juicy texture when cooked. He won the Paris 2015 Gold Medal at the Concours Général Agricole and the Bocuse d'Or Lyon 2011.
This free-range blue-legged chicken, IGP Volailles de l'Orléanais, is reared for at least 100 days, more than double that of standard rearing. From a slow-growing breed, it is raised outdoors on grassy and shaded pastures, with a diet composed of 75% cereals (mainly wheat and corn). Its finish with dairy products gives it exceptional taste qualities. Called "l'Authentique", it is a Label Rouge chicken with white flesh, soft and marbled, with a firm and juicy texture when cooked. He won the Paris 2015 Gold Medal at the Concours Général Agricole and the Bocuse d'Or Lyon 2011.
