Store whole birds frozen until you need them, then defrost completely before cooking.Thawing Tips
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
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.
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.
Guinea Fowl Recipes
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
Recommended Cooking Temp:
According to USDA guidelines, poultry should be cooked to an internal temperature of 165 degrees.