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Black Feather Chicken Label Rouge Le Prince de Dombes Miéral Dry-Aged, ready to cook

Poulet fermier, PAC

We just know when the time is ripe! We have dry-aged our poulet fermier noir for 13 days. This has allowed us to refine this already excellent chicken even further. Dry-ageing intensifies its inherent poultry taste, giving the slightly firmer meat of these free-range animals a tender and succulent texture. Bred to perfection by Miéral, beautifully finished by OTTO GOURMET – a true highlight for poultry fans. The dry-aged poulet fermier noir is delivered gutted and ready for preparation.

Schwarzfederhuhn Label Rouge Le Prince de Dombes von Miéral "Dry-Aged", küchenfertig
Schwarzfederhuhn Label Rouge Le Prince de Dombes von Miéral "Dry-Aged", küchenfertig
Blick in die Reifekammer
  • Schwarzfederhuhn Label Rouge Le Prince de Dombes von Miéral "Dry-Aged", küchenfertig
  • Schwarzfederhuhn Label Rouge Le Prince de Dombes von Miéral "Dry-Aged", küchenfertig
  • Blick in die Reifekammer
freshfrozen article
Individual price by weight
€37.40
Incl. 7% Tax
freshfrozen article

ca. 1,5 -1,9 kg

Individual price by weight
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Details

”Regard it as just as desirable to build a chicken house as to build a cathedral,” Frank Lloyd Wright once mused.

Our flavour experts at OTTO GOURMET agree whole-heartedly, and so does the renowned French poultry breeder Miéral.

In the beginning, there was Miéral’s poulet fermier noir with the ‘Label Rouge Prince de Dombes’ seal of approval. Miéral lives in the Dombes, a French region right next to the famous Bresse. Thanks to their grains-based diet and their long lives lived in free-range conditions (more than twice as long as that of regular chickens!), the Label Rouge poulets fermier noir have very succulent, compact meat. They further undergo a process of dry-ageing, which makes their slightly firmer meat more tender. Inspired by Marco Müller (star chef at Restaurant Rutz, Berlin), our dry-ageing experts have experimented with different periods and found that dry-aged poultry is perfectly aged at 13 days. OTTO GOURMET are pioneers in the field of dry-ageing and the first company to offer dry-aged poultry for private connoisseurs.

Much like beef, the chickens are dry-aged whole (gutted) in our dedicated poultry dry-ageing chamber. Only then do we remove the remaining offal and prepare the poulet fermier noir for its delivery to your doorstep, ready for preparation. You receive a perfectly dry-aged chicken, ready for the oven or grill.

“Where water is taken away, flavour concentrates. The skin, breast, leg … it is remarkable how the aroma and texture of poulet fermier noir improve as a result of the proper ageing method. Our guests are crazy about it.” (Marco Müller, Restaurant Rutz)

Any possible decolouration is a characteristic of the product and does not affect its quality in any way.

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Additional Information

Additional Information

Sku 5145
Supplier Jean Claude Miéral
Origin France
Region Dombes
Ageing 13 days dry-aged
Cut Whole animal without giblets, head and feet
Best before See label
Packaging Vacuum
Verfügbarkeit In stock
Preparation Backofen, Barbecue

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