Blue-Footed Wonders: Poulet de Bresse

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Sep 29, 2010
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(Image credit: Apartment Therapy)

In Japan, we have

kobe beef

Poulet de bresse are protected under the French AOC (Appellation d’Origine Controlée). This means that only certain farmers in the Bresse region can raise these chickens and only following very specific guidelines. It also tends to mean that you’ll end up paying a fair amount for the privilege of eating it!

We’ve never had the opportunity to try this chicken, but we’re extremely curious about it. We’ve heard that the the meat is very tender and juicy with a distinct rich flavor. Compared to the commercial mass produced chicken most of us are familiar with, we’re sure there’s no contest. But it would be interesting to compare it to the free-range chickens we can get locally.

What do you think about this chicken?

Related: How to Roast a Chicken

(Images: Aleks and Kweniston, licensed under Wikipedia Creative Commons Attribution 3.0 Unported)

Filed in:
french
Meat
poultry
Vegetables
Ingredient