Our stuffed chickens are made from Label Rouge farmhouse chickens, boneless and stuffed with veal.
They are carefully tied up by our artisan butchers who wrap veal strainer (fat) around them.
For the seasoning, we use salt, pepper and herbs of Provence.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, 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.
In the oven
Brush the chicken with melted butter.
Place it in the oven with a water base and two Petit Suisse on the sides of the dish.
Put the chicken in the oven at 180°C rotating heat (no preheating) for 1h30 to 1h45. Turn the chicken every 20 minutes.
Leave to cool and then fry in a pan over medium heat for 2 minutes on each side.
To avoid any thermal shock, we advise you to always take your meat out 30 minutes before cooking.