{"title":"Best Retired Laying Hens for Meat - Premium Heritage Poultry","description":"\u003cp class=\"collection-intro\"\u003eDiscover the exceptional flavor and culinary heritage of retired laying hens, where sustainability meets gourmet tradition. Our curated collection features premium breeder cull hens and world-renowned Bresse chickens - the gold standard of poultry with AOC protection dating back to 1591. Unlike mass-produced broilers, retired laying hens offer complex, deeply savory meat that has developed rich flavor through natural maturity and active lifestyles. These heritage birds represent the intersection of ethical farming and exceptional taste, providing meat that European chefs have prized for centuries in classic dishes like coq au vin, chicken fricassée, and traditional French braises. Whether you're seeking authentic breeder cull hens perfect for slow-cooked comfort foods or premium Bresse chicken for special occasions, our collection includes both whole birds and specialty cuts, plus traditional recipe options that guide you through time-tested preparation methods. Each product transforms the mature meat's natural characteristics into fork-tender delicacy with unmatched depth of flavor, proving that the best chicken isn't always the youngest - it's the one raised right and cooked with knowledge passed down through generations of culinary tradition.\u003c\/p\u003e\n\u003cdiv class=\"key-takeaways\"\u003e\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRetired laying hens offer deeper, more complex flavor than commercial broilers due to their mature muscle development and natural lifestyle\u003c\/li\u003e\n\u003cli\u003eBresse chickens are considered the world's finest poultry, with AOC protection and heritage dating back to 1591 in France\u003c\/li\u003e\n\u003cli\u003eBreeder cull hens require slow-cooking methods like braising, stewing, or coq au vin to transform tougher meat into tender, flavorful dishes\u003c\/li\u003e\n\u003cli\u003eHeritage breed retired layers provide sustainable, ethical meat options while supporting traditional farming practices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eWhat should you look for in retired laying hens for meat?\u003c\/h3\u003e\n\u003cp\u003eWhen selecting retired laying hens for meat, prioritize heritage breeds known for dual-purpose qualities, such as Bresse, Rhode Island Reds, or Plymouth Rocks. Look for birds that have been raised in free-range or pasture-based systems, as their active lifestyle develops more flavorful, well-marbled meat. The ideal breeder cull hen should be between 18-36 months old, offering a balance between developed flavor and reasonable tenderness. Check for proper processing and handling - the meat should be properly aged for at least 24 hours to improve texture. Consider the bird's diet history, as hens fed varied, natural diets produce more complex-tasting meat. Finally, ensure the source follows ethical culling practices and provides transparent information about the bird's life cycle and health status.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eHow do you choose the right retired laying hen product for your cooking needs?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor slow-cooked stews and soups: Choose whole breeder cull hens that benefit from long, moist cooking methods that break down connective tissue and release deep, savory flavors\u003c\/li\u003e\n\u003cli\u003eFor French-style braised dishes: Select premium Bresse chicken legs and thighs, which offer the perfect fat-to-meat ratio for traditional recipes like coq au vin or chicken with morels\u003c\/li\u003e\n\u003cli\u003eFor special occasion meals: Opt for whole Bresse chickens, the gold standard of poultry with protected designation of origin, delivering unparalleled taste and texture\u003c\/li\u003e\n\u003cli\u003eFor recipe guidance: Consider purchasing traditional French recipe products that include heritage-tested cooking methods specifically designed for mature bird meat\u003c\/li\u003e\n\u003cli\u003eFor versatility: Premium cuts like legs and thighs provide flexibility for multiple cooking techniques while ensuring consistent results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faqs\"\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat laying hens are good for meat?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eThe best laying hens for meat are dual-purpose heritage breeds that excel in both egg production and meat quality. Bresse chickens top the list as the world's most prized poultry, offering exceptional flavor and texture even after their laying cycle. Rhode Island Reds provide robust, flavorful meat with good fat marbling. Plymouth Rocks (particularly Barred Rocks) offer substantial size and excellent meat quality. Sussex chickens are renowned for their tender, well-flavored meat. Orpingtons produce generous portions of succulent meat. Wyandottes deliver good-sized carcasses with fine-grained meat. These breeds develop complex flavors during their laying years, making retired hens particularly valuable for slow-cooked dishes, stocks, and traditional recipes that benefit from mature poultry's deeper taste profile.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat breed of chicken has the best tasting meat?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eBresse chicken (Poulet de Bresse) is universally recognized as having the absolute best tasting chicken meat in the world. This French heritage breed has AOC (Appellation d'Origine Contrôlée) protection, similar to champagne, and has been celebrated since 1591. Bresse chickens develop distinctive marbling, tender texture, and complex, refined flavor due to their specific breeding, free-range lifestyle in the Bresse region, and diet including dairy products. The meat is described as exceptionally juicy with a delicate, almost gamey richness. Beyond Bresse, other top-tasting breeds include heritage varieties like Orpington (buttery, succulent), Sussex (fine-grained, sweet), and Plymouth Rock (rich, well-balanced). Slow-growing heritage breeds consistently outperform commercial broilers in taste tests due to their natural development, varied diets, and active lifestyles that create superior muscle texture and fat distribution.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat chicken lays 364 eggs a year?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eWhile no chicken naturally lays 364 eggs per year, modern hybrid layers like the ISA Brown, Golden Comet, and commercial White Leghorn strains have been selectively bred to produce 300-320 eggs annually under optimal conditions. These high-production hybrids represent the pinnacle of egg-laying genetics but often sacrifice meat quality for egg output. The claim of 364 eggs is marketing hyperbole, as chickens require molting periods and physiological rest. Even the most productive layers average 5-6 eggs weekly during peak production. After 18-24 months, production declines significantly, making these hens candidates for culling. However, heritage dual-purpose breeds like Rhode Island Reds (200-280 eggs\/year) or Plymouth Rocks (200-250 eggs\/year) offer better meat quality when retired, making them superior choices for those valuing both egg production and eventual meat harvest. These breeds develop more flavorful meat during their laying years compared to specialized egg-laying hybrids.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eAre older laying hens good to eat?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eYes, older laying hens are excellent to eat when prepared correctly, offering superior flavor compared to young broilers. Retired laying hens (18-36 months old) develop rich, complex taste profiles and darker, more flavorful meat due to their mature muscle development and active lifestyles. The key is understanding that older hens require different cooking methods than young chickens. Their meat contains more connective tissue and less fat, making them perfect for slow-cooking techniques like braising, stewing, pressure cooking, or making stock. Traditional dishes like coq au vin, chicken and dumplings, and French fricassée were specifically developed for mature birds. The longer cooking times transform tougher meat into fork-tender delicacy while releasing deep, savory flavors impossible to achieve with young chickens. Heritage breeds like Bresse maintain exceptional meat quality even after laying, making them particularly valuable. Nutritionally, older hens provide excellent protein with robust mineral content from their bone density.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow do you cook retired laying hens for the best results?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eCooking retired laying hens successfully requires embracing slow, moist-heat methods that transform their mature meat into tender, flavorful dishes. Start by braising: sear the hen pieces in a heavy pot, add aromatics, wine or stock, then cook covered at low temperature (300°F) for 2-3 hours until fork-tender. Pressure cooking accelerates this process, achieving similar results in 45-60 minutes. For whole birds, try classic coq au vin by marinating in red wine overnight, then slowly braising with mushrooms, pearl onions, and bacon. Making stock is ideal - simmer the whole bird for 4-6 hours to extract maximum flavor and gelatin. Slow cooker methods work beautifully: place the hen with vegetables and liquid on low for 6-8 hours. French techniques like blanquette (white wine cream sauce) or recipes with morels showcase the hen's flavor while ensuring tenderness. Always cook to 165°F internal temperature, but don't fear longer cooking - the extended time breaks down collagen into silky gelatin, creating restaurant-quality texture and deeply satisfying taste.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cstyle\u003e\n.faq-dropdown {\n    border: 1px solid #e5e5e5;\n    border-radius: 8px;\n    margin-bottom: 12px;\n    overflow: hidden;\n}\n.faq-question {\n    padding: 16px 20px;\n    background: #f9f9f9;\n    cursor: pointer;\n    font-weight: 600;\n    list-style: none;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n}\n.faq-question::-webkit-details-marker {\n    display: none;\n}\n.faq-question::after {\n    content: \"+\";\n    font-size: 1.5em;\n    font-weight: 300;\n    transition: transform 0.2s;\n}\ndetails[open] .faq-question::after {\n    content: \"−\";\n}\ndetails[open] .faq-question {\n    background: #f0f0f0;\n}\n.faq-answer {\n    padding: 16px 20px;\n    line-height: 1.7;\n    color: #444;\n}\n\u003c\/style\u003e\n\u003cdiv class=\"sources\"\u003e\n\u003ch3\u003eSources\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe 7 Best Meat Chickens for Your Homestead — thehomesteadingrd.com\u003c\/li\u003e\n\u003cli\u003eGuide To The Best Chicken Breeds For Laying Eggs — heirloomgrown.com\u003c\/li\u003e\n\u003cli\u003eWhat are the Best Laying Hens: Hybrids or Pure Breeds? — poultrykeeper.com\u003c\/li\u003e\n\u003cli\u003eWhat are the best meat chickens? - BackYard Chickens — www.backyardchickens.com\u003c\/li\u003e\n\u003cli\u003eChicken Coop Ideas \u0026amp; Everything Backyard Chicken | Good breed of hens for laying and meat | Facebook — www.facebook.com\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","products":[{"product_id":"whole-bresse","title":"Premium Whole Bresse Chicken - French Heritage Poultry","description":"\u003ch2\u003ePremium Whole Bresse Chicken\u003c\/h2\u003e\n\n\u003cp\u003eWhole Bresse chicken represents the pinnacle of French poultry excellence. This premium bird comes from the Bresse region of France, renowned for producing some of the world's finest chickens with distinctive flavor and tender texture.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic French Bresse chicken\u003c\/li\u003e\n\u003cli\u003ePremium quality poultry\u003c\/li\u003e\n\u003cli\u003eExceptional flavor profile\u003c\/li\u003e\n\u003cli\u003eTender, succulent meat\u003c\/li\u003e\n\u003cli\u003ePerfect for roasting or special occasions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Bresse Chicken\u003c\/h3\u003e\n\u003cp\u003eBresse chickens are protected by French AOC (Appellation d'Origine Contrôlée) designation, ensuring authentic breeding methods and superior quality. These birds are known for their distinctive taste and are considered a delicacy in French cuisine.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286345785542,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/placing-kababs-on-the-bbq.jpg?v=1638258873"},{"product_id":"bresse-legs-thighs","title":"Premium Bresse Chicken Legs \u0026 Thighs - French Poultry","description":"\u003ch2\u003ePremium Bresse Chicken Legs \u0026amp; Thighs\u003c\/h2\u003e\u003cp\u003eAuthentic Bresse chicken legs and thighs from the renowned French poultry breed, celebrated for their exceptional flavor and tender texture. Bresse chickens are raised in the Bresse region of France under strict AOC (Appellation d'Origine Contrôlée) standards, ensuring superior quality and taste.\u003c\/p\u003e\u003cp\u003eThese premium cuts feature the characteristic marbled flesh that Bresse poultry is famous for, delivering rich flavor and succulent texture when cooked. The legs and thighs are ideal for slow roasting, braising, or traditional French preparations.\u003c\/p\u003e\u003cp\u003eEach package contains fresh Bresse chicken legs and thighs, perfect for creating authentic French cuisine or adding gourmet quality to your favorite chicken recipes.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286348210374,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/grilled-chicken-drumsticks.jpg?v=1638257945"},{"product_id":"recipe-1","title":"Bresse Chicken Blanquette Recipe - Traditional French Dish","description":"\u003ch2\u003eTraditional Bresse Chicken Blanquette Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance157\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom2\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"wb_tr_ok\" data-mce-fragment=\"1\"\u003eBresse Chicken Blanquette \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance158\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor 8 people:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 Bresse chickens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 carrot - 1 leek\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion - 2 cloves\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 shallot, minced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ecoarse salt-pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 egg yolks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g flour\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of liquid cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance159\" class=\"wb_element wb_element_picture\" data-plugin=\"Picture\" title=\"\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance160\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPERATION\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the Bresse chickens: flambé and empty them, dress them and cut them into eight, then raise the thighs and the egg whites. Cut the thighs in half at the joint and the whites in half. Cut the carrot and leek into mirepoix, then cut the onion in half and prick it with cloves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a casserole dish, cover the chicken pieces with cold water, add the mirepoix, onion, bouquet garni, shallot, salt and pepper, then simmer for 1 hour to 1 hour 20. Place the pieces of chicken in a dish and pass the broth to Chinese. Drizzle half of the broth over the chicken to keep it from drying out and set aside the rest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake a blond roux and mix it with the broth, then bring to the boil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a bowl, whip the egg yolks with the cream, then pour this mixture over the soup. Adjust the seasoning and keep warm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the vegetables: peel the baby onions, prepare the mushrooms, then glaze them white. Remove the skin from the carrots and baby leeks, then cook them separately and glaze them white. Drain the pieces of poultry and put them back in the blanquette sauce for a few minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArrange the plates: on a plate a piece of thigh and a piece of white, all the small vegetables, then make points of sauce and decorate with chervil leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286349160646,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseChickenBlanquette.jpg?v=1638258502"},{"product_id":"recipe-2","title":"Bresse Chicken Yellow Wine Morels Recipe - French Classic","description":"\u003ch2\u003eBresse Chicken with Yellow Wine and Morels - Authentic French Recipe\u003c\/h2\u003e\n\n\u003ch3\u003eIngredients Required\u003c\/h3\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1 Bresse chicken weighing 1.5 kg\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 25 cl of Yellow Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1\/2 liter of fresh cream\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 20 g of butter\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- fine salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 400 g of fresh morels or 200 g of dried morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ePREPARATION\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChoose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan and brown them in the butter.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOnce the pieces have colored a little, remove the fat, add the morels, sweat with the chicken, deglaze with the yellow wine. Leave to cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdjust the seasoning, once cooked, remove the pieces and let reduce by the fire. In order to finish cooking do not cover. Serve in a timpani or on a dish. Put a drop of yellow wine on the chicken pieces when ready to serve\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351225030,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseandWine.jpg?v=1638258639"},{"product_id":"recipe-3","title":"Bresse Chicken Cream Morel Recipe - Traditional French Cooking","description":"\u003ch2\u003eBresse Chicken with Cream and Morels - Classic French Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance145\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom2\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"wb_tr_ok\" data-mce-fragment=\"1\"\u003eBresse chicken with cream and morels\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance146\" class=\"wb_element wb_element_shape\" data-plugin=\"Shape\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"wb_shp\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance147\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDiscover on this page some recipe ideas made from our products and local products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance151\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 Bresse chicken of 1.8 kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e100 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion, morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 cloves of garlic in a shirt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of dry white wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 liter of cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003elemon juice, salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance152\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPARATION\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCut the chicken into 8 pieces, ie 2 thighs, 2 ribs, 2 fillets and 2 wings. Brown the pieces in butter. Salt and pepper enough. Meanwhile, cut the onion into 4 pieces, the morels and crush the garlic cloves in a shirt. Add it all to the chicken, not omitting the bouquet garni. Add salt and pepper.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake sure that the pieces are lightly and evenly browned: to do this, allow about 6 minutes for each side. The pan still containing the chicken pieces, degrease the cooking base with the dry white wine. Reduce to low heat then add the cream. Cook for 25 to 30 minutes and remove the pieces. Pass the sauce through a fine Chinese and add a dash of lemon. Check and adjust the seasoning.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the serving dish, arrange the pieces of chicken topped with the previously prepared sauce. Serve the poultry with a cup of vegetables\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351585478,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseMorilles.jpg?v=1638258820"}],"url":"https:\/\/americanbressechickens.com\/collections\/best-retired-laying-hens-for-meat.oembed","provider":"American Bresse","version":"1.0","type":"link"}