Butchery | Chicken - Turkey | Le Delas Rungis
Butchery | Chicken - Turkey
With its upper thigh with tender flesh and its drumstick with crunchy, golden skin, the chicken thigh is a must-have on our tables and bistros! It is as tasty roasted as it is fried or simmered and can be cooked in all sauces. Grilled with fresh cheese and herb sauce in summer, marinated in tarragon, roasted with herbs or truffles under the skin, in a tajine with candied lemons, with hunter-style cream or festive with morels and vin jaune, the chicken thigh inspires you.
This turkey escalope, available in 10 x 70g portions from your wholesaler Le Delas at Rungis, is a must-have for catering professionals thanks to its excellent value for money. Ideal for dishes of the day, this lean, tender meat lends itself to a multitude of preparations: Milanese style with spaghetti, breaded and served with chips for a kid's dish, grilled with a mushroom sauce for a more sophisticated option, or marinated and served with vegetables for a healthy and tasty option. Thinly sliced, it's quick and easy to prepare, making it the perfect choice for satisfying a varied clientele while optimising your costs.
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.
Cock-a-doodle-doo! This Label Rouge French chicken fillet is at the top of its game, as the youngsters say. It comes in all shapes and sizes, can be cooked in almost any sauce, and can be eaten hot or cold... It's a best-of that we offer you at the best value for money, in 10 fillets of around 150 grams. You'll be able to make great dishes on a budget, like coconut curry chicken, lemon chicken, a poke bowl with crunchy vegetables and semolina, chicken with spices and peanuts, country-style chicken with cream, an Italian-style fillet with gnocchi, a fillet stuffed with figs or chorizo...
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!
These skinless chicken thighs are versatile and full of flavour. They are cut by separating this portion from the rest of the thigh. The upper leg bone remains intact, for extra flavour when cooked. The meat is juicy and tender, with a soft texture. Their skin has been removed, making them perfect as a base for simmered dishes, soups or stews. They can also be boned and stuffed for more elaborate culinary creations. Our buyer and our team of 20 butchers are at your disposal to carry out all your orders.
Of guaranteed French origin, these light and tasty aiguillettes are a sure value for your daily dishes. They are known to be the most tender part of the chicken. Thin, they allow minute cooking, which also gives them ideal flavor and tenderness. You can cook them in sauce, mustard, Indian, with coconut milk, with mushrooms, with oragne, with peppers... marinate them in lemon, present them on a salad or a poke bowl... the possibilities are endless.
Cock-a-doodle-doo! This French chicken fillet is the basis, as the youngsters say. It comes in all shapes and sizes, can be cooked in almost any sauce, and can be eaten hot or cold... It's an essential that we're offering you at the best value for money, in packs of 10 fillets (around 2 kilos). You'll be able to make great dishes on a budget, like coconut curry chicken, lemon chicken, a poke bowl with crunchy vegetables and semolina, chicken with spices and peanuts, country-style chicken with cream, an Italian-style fillet with gnocchi, a fillet stuffed with figs or chorizo...
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.
Chicken fillet is the basic dish, as the youngsters say. It comes in all shapes and sizes, can be cooked in almost any sauce, and can be eaten hot or cold... It's a must-have that we're offering at the best price, with no compromise on quality, in a 5 kilo format. You can use it to prepare great dishes on a budget, such as coconut curry chicken, lemon chicken, a poke bowl with crunchy vegetables and semolina, chicken with spices and peanuts, country-style chicken with cream, Italian-style fillet with gnocchi, fillet stuffed with figs or chorizo...
Chicken fillet is the basic dish, as the youngsters say. It comes in all shapes and sizes, can be cooked in almost any sauce, and can be eaten hot or cold... It's a must-have that we're offering at the best price, with no compromise on quality, in a 2.5 kilo format. You can use it to prepare great dishes on a budget, such as coconut curry chicken, lemon chicken, a poke bowl with crunchy vegetables and semolina, chicken with spices and peanuts, country-style chicken with cream, Italian-style fillet with gnocchi, fillet stuffed with figs or chorizo...
This rustic, slow-growing chicken, reared for more than 150 days, develops particularly generous meat that is fatty but not excessively so, and is particularly tasty and juicy. Its size means you can serve a whole bird for 4 to 6 people.
