”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.