Butchery | Hen - Rooster - Capon | Le Delas Rungis
Butchery | Hen - Rooster - Capon
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. They then become plump. Bresse Poultry is succulent, healthy, easy to cook and its flavor is guaranteed!
This rolled Bresse capon PDO from Volaille de Bresse brand embodies the excellence of French poultry. Benefiting from Protected Designation of Origin, this capon demonstrates traditional Bresse know-how and rigorous breeding conditions that guarantee exceptional quality.
Prepared using the rolling technique, this capon presents particularly tender and juicy meat, with homogeneous flavor distribution. Its golden skin and fine meat reveal subtle aromas and a melting texture, characteristic of this exceptional poultry. With an approximate weight of 4kg, it constitutes a prestigious piece for gastronomic tables.
Chosen for you by Le Delas Rungis, this Bresse capon PDO meets the requirements of professionals seeking authenticity and quality for their high-level culinary creations.
Culinary uses:
Perfect for festive meals and exceptional occasions. Ideal roasted in the oven with seasonal vegetables and chestnuts accompaniment. Excellent stuffed with truffles, foie gras or mushrooms to enhance its flavor. Lends itself remarkably to long and gentle cooking that reveals all its tenderness. Sublime in casserole with root vegetables and aromatic herbs. Perfectly suited for festive presentations and exceptional gastronomic menus.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Remove 1 hour before cooking to temper the poultry
► Recommended cooking: 180°C, allow 20 minutes per 500g
► Baste regularly during cooking to maintain tenderness
► Let rest 15 minutes before carving to redistribute juices
This rolled Bresse poularde PDO from Volaille de Bresse brand represents French culinary art in its noblest expression. Protected by Protected Designation of Origin, this exceptional poultry benefits from traditional Bresse breeding methods, guaranteeing remarkable quality and authentic taste.
The rolling technique gives this poularde an elegant presentation and homogeneous cooking. Its white and firm meat reveals exceptional fineness, with delicate flavors and a tender texture characteristic of the Bresse breed. With an approximate weight of 3.5kg, it constitutes a choice piece for refined tables.
Carefully selected by Le Delas, your wholesaler in Rungis, this Bresse poularde PDO satisfies the requirements of professionals seeking excellence for their gastronomic creations.
Culinary uses:
Ideal for gastronomic menus and festive occasions. Perfect roasted with Provence herbs or seasonal mushrooms. Excellent stuffed with chestnuts, morels or foie gras to enhance its delicate flavor. Lends itself magnificently to casserole cooking with vegetables and aromatics. Sublime in fricassee with cream and mushrooms. Perfectly suited for refined presentations and exceptional banquets.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Remove 1 hour before cooking to temper the poultry
► Recommended cooking: 180°C, allow 20 minutes per 500g
► Baste regularly to preserve the tenderness of the meat
► Let rest 15 minutes before carving for optimal presentation
This large 4.2kg capon has been fattened with corn and milk to give it extra flavor. He is warmly swaddled in a white honeycomb towel.
This Capon is a chicken born in June and caponed in the traditional way (surgical removal of the testicles) at a young age (4 to 6 weeks) by a surgical operation (caponage), then reared in the open air and on cereals. The course is either a meadow or a field of corn which will be eaten by the poultry in the fall during the fattening phase.
This house is the first in France to have created this small poultry based on an original idea by André Daguin (great chef from Gers, inventor of duck breast). It is a rooster of dwarf stock, born in June and fattened until December. Its meat is finer than that of the large Capon, because the fiber of the meat is dwarfed. It is ideal for a New Year's Eve of 4-6 people.
The capons are reared for long periods and finished in the open air on milk and maize, giving them a shallow fattening process, a pronounced flavour, creamy flesh and exceptional finesse on the palate. We use dry plucking, a technique reserved for prestige meats, which preserves the satin-smooth skin and the quality of our capons, allowing them to be kept for up to 28 days.
This yellow cockerel is a certified poultry product, born, raised and slaughtered exclusively in France, in accordance with good farming practices. It is available in the ideal size of 550-600g, which is perfect for a single serving. The cockerel is ready to cook, eviscerated and trussed, ensuring quick preparation in the kitchen.
Its balanced diet consists of 100% vegetables, minerals and vitamins, ensuring tender and flavourful meat. Modified atmosphere packaging in trays preserves all its freshness.
Professional culinary uses:
The cockerel is ideal for bistronomic and traditional cuisine. Its small size allows for quick cooking and neat presentation. It is excellent roasted in the oven with herbes de Provence, grilled or cooked in a casserole dish. Serve with new potatoes or mixed vegetables.
Preparation and storage instructions:
The product must be cooked thoroughly before consumption. Store between 0°C and +4°C in its original packaging to ensure freshness.
This capon from the Noire d'Astarac Bigorre breed is raised outdoors following traditional farming methods. Its natural diet and slow growth result in tender meat with a rich, distinctive flavor. Sold ready to cook (PAC), water-plucked, and presented as a whole bird of ±2.5 kg. Selected by Ledelas.
Culinary uses
Ideal for festive meals, this capon is best slow-roasted whole or stuffed, served with winter vegetables, chestnuts, or candied fruits. It can also be cut into pieces and slow-cooked in a pot to enhance its delicate flesh.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume promptly after opening
► Cook thoroughly before serving
► Bring to room temperature 1 hour before cooking for optimal results