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! Available all year round, it is also an excellent festive poultry.

The traditional choice for rich stocks and slow-cooked dishes with flavourful, melt-in-the-mouth meat. Product description: The PAC (Ready-to-Cook) hen is a rustic breed of poultry, rigorously selected in France for the quality of its meat and its suitability for slow cooking. Presented gutted and cleaned (without giblets), it has an average weight of 1.5 kg, ideal for classic home-style and regional dishes. Delas has chosen this product for its consistency and how well it holds its shape during cooking, offering meat that is firmer and more fragrant than a standard chicken, making it the ingredient of choice for infusing your consommés and soups with an incomparable aromatic richness. Culinary uses, preparation and storage: This fine product requires slow, gentle cooking to reveal its full tenderness: ► Poule au Pot: The timeless classic. Simmered for a long time in a vegetable stock (leeks, carrots, turnips) and herbs, its meat becomes melt-in-the-mouth and falls off the bone easily. ► Broths and Stock: Thanks to its bone structure and mature meat, it provides the best base for making clear broths, veloutés or sauce bases (suprême, albufera). ► Shredded poultry: Once cooked, the meat can be shredded to garnish bouchées à la reine, vol-au-vents or forest pies. ► Preparation: Ready-to-cook product wrapped in film. Before cooking, you can tie it up to ensure it retains an attractive shape when served English-style. ► Storage: Fresh product to be stored between 0°C and +4°C. Its average shelf life is 10 days after packaging. Ensure the cold chain is maintained to guarantee its bacteriological quality.

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.