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The blue poulet (aka blue foot chickens or poulet bleu) is descended from the world-famous poulet de bresse chickens imported to the U.S. in the 1980s. French poulets are in very heavy demand in France, leading to very few being available for export. As with kobe beef, an American tradition has been created using animals descended from imported stock and farming practices heavily influenced by those in the country of origin. The result is meat approaching the quality of the original at a significantly reduced cost. These whole blue poulets are shipped frozen and (as is traditional with poulet de bresse) with the head and blue feet on.
Applications: Roast a whole poulet as you would a whole normal chicken (albeit a much more flavorful one), cooking just to an internal temp of 165 degrees. Of course, poulets can also be fabricated (carved) into breasts, legs, thighs, and wings prior to cooking, so that the different parts can be used in different dishes. Traditional French recipes pair poulet meat with foie gras, mushrooms, and truffles, but it can be used in combination with traditional chicken flavors. Be sure to save the bones for making chicken stock!
Origin: California
Specifications: Blue Poulet birds weigh between 3 and 4 pounds each, include the liver and giblets, and arrive in the traditional fashion (head and blue feet still attached) frozen. There are 4 birds per order.
Shipping Method: Fedex Overnight
Explore our other game birds and exotic meats.
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