One Pheasant, One Poulet Rouge, One Guinea Hen (each approx 2.5-3lbs)
Features:
Grain-Fed, Antibiotic, Hormone, and Growth Stimulant Free, Air-Chilled, Individually Vacuum Packed, Skin-on, Raw, Necks & Livers Included, Frozen, Poulet Rouge are Free Range
Origin:
North Carolina
This sampler contains three whole birds: one poulet rouge chicken, one guinea hen, and one pheasant.
Poulet rouge chickens are a venerable heritage breed renowned for their flavor and their thin skin. Heritage poultry breeds are slower growing than conventional chicken, resulting in a far more delicious bird.
The shape of a poulet rouge is significantly different from the chickens you see at the grocery store. Their bodies (and thus their breast meat) and legs are longer and less pudgy. They’re leaner and have a richer, fuller flavor.
These chickens are raised in North Carolina from Label Rouge breeding stock imported from France. They live on small family farms in open-sided houses with sunlight, natural ventilation, and access to the outdoors. Guinea fowl are originally from Africa, but have become a popular roasting bird in France & Italy. Their slightly red meat is lean with an exciting flavor profile stronger than chicken and pheasant but less potent than duck. There’s a lot of it on each bird, with approximately a 50/50 meat to bone ratio (higher than many other poultry varieties).
Pheasants are elegant, delicious birds that have been a prime choice for banquets and royalty in Europe since their introduction from China in the Middle Ages. Their tender meat is chicken-esque, but more flavorful and succulent. They are high in protein and low in fat and cholesterol.
Air chilling (as opposed to the cheaper and more common industrial water chilling) poultry is a more environmentally sound process that generates less waste and further improves the flavor and texture of the bird (water chilled poultry absorbs undesirable water during the chilling process).
Store whole birds frozen until you need them, then defrost completely before cooking.
Poulet Rouge Although it can be substituted for conventional chicken in any dish, the Poulet Rouge is prized for its wonderful flavor, so milder preparations are best. We recommend cooking it simply, either roasted whole or cut up and pan-roasted, with butter, herbs, and maybe some fresh wild mushrooms, sunchokes or heirloom potatoes.
To roast poulet rouge whole, preheat your oven to 400 degrees. Oil and lightly season the chicken before placing it in a roasting pan with a rack, breast side down. Roast the chicken for a half hour this way before turning it over and continuing to roast until cooked through.
One poulet rouge will generally provide two hearty servings or four light servings.
Guinea Fowl Because guinea fowl are so lean, they’re frequently barded (wrapped with bacon or pancetta) and/or brined prior to roasting or basted during the roasting process to keep them from drying out.
Guinea hen meat pairs well with apple brandy, garlic, fruit (lemons, grapes, plums) and herbs like tarragon, sage, and thyme. One guinea fowl will generally feed two people. Pheasants Like guinea fowl, pheasants are lean, so they’re often barded (wrapped with bacon or pancetta) prior to roasting or basted while roasting to give them more richness and help keep them moist. Pair them with chicken-friendly ingredients like thyme, garlic, potatoes and wild mushrooms. General Tips & Recipes: How to Cut Up Poultry How to Brine Meat & Poultry Poultry Recipes Recommended Cooking Temp: According to USDA guidelines, poultry should be cooked to an internal temperature of 165 degrees.
0 Items in Cart
