Poulet Rouge™ Airline Breasts

32 split breasts (about 14 lbs total)
Out of Stock
Incl Overnight S&H
Product Information


Airline Poulet Rouge™ chicken breasts are skin-on breasts that have the largest wing bone (the drumette) left attached for a more elegant presentation, but are otherwise boneless.

Poulet Rouge™ chickens (aka redbro cou nu chicken) 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.

These chickens are raised in North Carolina from Label Rouge breeding stock imported from France.  They are fed a strict vegetarian, all-grain diet free from animal byproducts.  They live on small family farms in open-sided houses with sunlight, natural ventilation, and access to the outdoors.

Poulet Rouge™ are leaner and have a richer, fuller flavor than the chickens you see at the grocery store. They are hand inspected, selected for premium quality and hand processed before being air chilled.

Air chilling (as opposed to the cheaper and more common industrial water chilling) chickens is a more environmentally sound process that generates less waste and further improves the flavor and texture of the bird (water chilled chickens absorb undesirable water during the chilling process).


Store Poulet Rouge™ breasts 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, sunchokes or heirloom potatoes.

How to Brine Meat & Poultry

Poultry Recipes

Recommended Cooking Temp:

According to USDA guidelines, chicken should be cooked to an internal temperature of 165 degrees.