Bresse chickens in the colors of France
The pullet is also known as the "big sister" of the pullet and will therefore have spent more time in the open air. Its flesh is fatty, tender and extremely tasty!
Any female Bresse poultry becomes a pullet then a fattened chicken to finally become a laying hen. Depending on the season, the chicken stage is therefore complex to understand. This is why few breeders have mastered this very complicated breeding, because it is necessary to succeed in measuring or anticipating the evolution of poultry. Their know-how is exceptional!
How to prepare our Bresse chickens:
Take out 2 hours in advance from the refrigerator. Salt lightly and only inside, add thyme, bay leaf, garlic and onions. Put in the cold oven. Raise to 180°C until coloring (approximately 15 to 20 minutes). Lower to 150°C for 1h to 1h15 for small sizes and 1h30 for larger ones. Baste and turn it 2 to 3 times during cooking, ending with the fillets facing up for optimal tenderness!
