Bresse chicken


The Bresse chicken, by far the best chicken in the world, is raised in Bourg-en-Bresse, according to a traditional breeding method and the same diet for decades, fed with Bresse cereals. 

Each chicken has a space of 26 m².

At the end of their life, they are fed with milk, which makes the meat very tender and sweet.

This method also gives a white colour to the meat.

In order to perpetuate the tradition, the chickens are raised for 91 days before being taken to the slaughterhouse.


ORIGIN : FRANCE
Certification : A.O.P


45,54€ (25,30€/kg)

The Bresse chicken, by far the best chicken in the world, is raised in Bourg-en-Bresse according to a traditional breeding method and the same diet for decades, fed with Bresse cereals. 

Each chicken has a space of 26 m².

At the end of their life, they are fed with milk, which makes the meat very tender and sweet.

This method also gives a white colour to the meat.

In order to perpetuate the tradition, the chickens are raised for 91days before being taken to the slaughterhouse.

In its wrapping, the meat can be stored for a maximum of 2 to 3 days, in the fridge, at a temperature between 2°C to 4°C.

To extend the storage time limit, you may use the freezer.

We nevertheless recommend you consume it within 3 months. Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.

Cooking Tip:

Put a "Petit Suisse" inside the chicken to tenderize the meat...

Put butter and Boursin cheese between the skin and the fillet to prevent the meat from drying out.

Put the chicken in the oven, starting cold at 180°C and cook it (upside down - legs up) for 1 hour, basting every 15 minutes.

Put the chicken back in the upright position and cook for 30 minutes on each side.

Storage Tip:

Fresh meat so keep in the refrigerator for a maximum of 3 days in their wrapping.

You can freeze the meat to extend the storage time.

Tip: keep the proposed vacuum pack for a 7-day shelf life without opening the wrapping.

Before cooking, the meat must be taken out of the refrigerator 24 hours before cooking.