First and foremost, they are an all-around superior bird to what is currently commerciallyavailable on all counts; flavor, texture and possibly the one thing that has been missing fromthe American market place for far too long, tradition. The way that these birds are raised andthe commitment put into them continues to keep them the same as they would have been 100years ago.In my experience, the difference between the French strain and the Canadian strain is subtle butit is subtlety that separates goodness from greatness. The flavor of the birds is almost identicalbut the texture and ratio of meat per pound on the Canadian strain is better.
Evolving from centuries of ancestral tradition the bleu foot or Bresse chicken is the reigning “Queen” ofthe poultry world. Originating from the department of Ain France and made famous in village Bourg-en-Bresse in the heart of Burgundy this highly controlled AOC poultry is defined by its superior genetics’and feeding that’s rich with milk, legumes and grain all contributing to its unique composition andflavor. The bone white breast meat has an underlying depth of flavor that’s unrivaled when comparedto the common place poultry of today. Inspired chefs around the world have discovered that theessence of this poultry is to impress the soul. On the palate it possesses a well rounded nuttyearthiness that’s inherent in warm childhood memories from the garden and fields providing a sense ofplace. Generations of families have been raised on the succulent meat of the blue foot chicken as thereis no doubt it’s the best the fields have to offer. Whether grown on French, Canadian or American soilthis majestic poultry will remain with proper oversight respected and revered for centuries to come. Absolute perfection Bernie! Bravo on this truly inspired pursuit.
The QUEST for the BLUE-FOOTED CHICKEN continues. Today we very simply roasted two of the latest batch of our own North American “Poulet de Bresse” for a taste test. The result is a darn fabulous chicken that will be on this week’s Menu for Red Heads later this week. *** Friends Bernie Nash and Riley Starks are heading up this project.. It has been a long haul, for sure, and Bernie is just back from a week in France working with the famous Bresse Chicken growers there. These birds are not your run-of-the-mill caged Cornish crosses, but rather have special old-time genetics...The Blue-Foot Chicken takes upwards of 3 times as long to reach market size as the supermarket hen. But what we tasted today says that it is worth the time and trouble.
Poulet Bleu is the most interesting poultry product I’ve worked with in a long time. The deal maker for me was the thickness of the skin and how it responds to moist heat cooking. I’ve been searching high and low for a chicken comparable to the legendary birds of Europe and have finally found it. Nothing that I’ve seen has come close until now.It’s not for everyone. I would serve this at special dinners and on tasting menus with 100% confidence.The problem lies with the guests. People who traditionally eat chicken at restaurants in America choose that because it’s simple and tender and not at all challenging. It’s simple. Vanilla. Restaurants put chicken entrees on their menus to appeal to the simpletons out there.These are people who won’t have sex with the lights on. IRS agents, meter maids, insurance adjusters, Nickelback fans.