Size:	8 birds, 3-4lbs each (Approx. 28lbs total).
Features:	Frozen, Head and Feet Attached, Liver and Giblets Included
Origin:	California

The blue poulet (aka blue foot chickens or poulet bleu) has been bred in Canada & the US to closely match the world-famous poulet de bresse chickens. They have a much stronger flavor than conventional chicken, with striking blue feet and a red comb.  French poulets are in very heavy demand in France, leading to very few being available for export.

An American tradition has been created using farming practices heavily influenced by those used with the famous French birds. The result is meat approaching the quality of the original at a significantly reduced cost. These whole blue poulets are shipped as is traditional with poulet de bresse: with the head and blue feet on.

Store blue foot chickens frozen until you need them, then defrost completely before cooking.

Thawing Tips

Roast a whole poulet as you would a whole normal chicken (albeit a much more flavorful one). 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!

How to Cut Up Poultry
How to Brine Meat & Poultry
Poultry Recipes

Recommended Cooking Temp: Blue foot chickens should be cooked to an internal temperature of 165 degrees.

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