MEAT | POULTRY | Hen - Cock - Capon
Capon Noire d'Astarac Bigorre plucked in water PAC ±2.5kg NOIRE D'ASTARAC BIGORRE
352961
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
Saved from oblivion by passionate breeders, this breed of black Gascony hen is reared for more than 150 days and recognised by chefs for its flavour.
The Noire d'Astarac Bigorre, a breed of black Gascony hen, almost disappeared with the industrialisation of agriculture. Stubborn breeders persevered in raising these chickens for their taste, which is now recognised by top chefs. Today's breeders, most of whom are young, are keen to produce quality in a sustainable way, controlling the chain from embryo to delivery, offering these exceptional free-range poultry a surface area of 10m2 per bird (compared with 2m50 for Label Rouge farmhouse poultry). Jean-Paul Beuste (pictured), a passionate breeder, tells us all about it: "The Noire d'Astarac Bigorre is a living heritage that has survived the ages to end up on your plate. This breed has preserved its hunting character. A tireless steed, it gives its firm flesh a pronounced and inimitable flavour. Our good King Henry made no mistake when he put it in the pot! The Noire d'Astarac Bigorre does not tolerate close proximity or confinement. It only thrives in the wild, in wide open spaces. I assure you, to taste it is to appreciate all the gently undulating hillsides of our beloved Gascony under the benevolent eye of our Pyrenean peaks! ". It was in fact with this Gascony chicken that King Henry VI loved and made famous the recipe for poule au pot. Cooking instructions: blanch the skin for 15 minutes at 180/200°C, then continue for 1 hour/kg at 150°C.See all products in this range
Location in store: Atelier Boucherie - Volailles
French origin
a piece ≃ 2.5 Kg