SKU 059011 case

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Six 3-3.5lb Birds (Approx. 18lbs Total)


  • Necks & Livers Included
  • Free Range
  • Grain-Fed
  • Antibiotic, Hormone, and Growth Stimulant Free
  • Air Chilled
  • Vacuum Packed
  • Frozen


North Carolina


Poulet Rouge™ chickens (aka redbro cou nu chicken) are a venerable heritage breed renowned for their flavor and their thin skin. Heritage poultry breeds are slower growing than conventional chicken, resulting in a far more delicious bird.

These Poulet Rouge™ chickens are raised in North Carolina from Label Rouge breeding stock imported from France.  They are fed a strict vegetarian, all-grain diet free from animal byproducts.  They live on small family farms in open-sided houses with sunlight, natural ventilation, and access to the outdoors.

The shape of a Poulet Rouge™ is significantly different from the chickens you see at the grocery store. Their bodies (and thus their breast meat) and legs are longer and less pudgy.  They’re leaner and have a richer, fuller flavor.

These birds are hand inspected, selected for premium quality and hand processed before being air chilled.

Air chilling (as opposed to the cheaper and more common industrial water chilling) chickens is a more environmentally sound process that generates less waste and further improves the flavor and texture of the bird (water chilled chickens absorb undesirable water during the chilling process).

Each Poulet Rouge™ is large enough to provide two hearty servings or four lighter portions.



Store Poulet Rouge™ chickens in your freezer until you're ready to use them, then thaw as many as you need.

Thawing Tips



Though they’re longer and leaner than conventional chickens, if desired Poulet Rouge™ chickens can be cut into legs, thighs and breasts using the same technique. See How to Cut Up Poultry for a tutorial.

Although it can be substituted for conventional chicken in any dish, the Poulet Rouge™ is prized for its wonderful flavor, so milder preparations are best. We recommend cooking it simply, either roasted whole or cut up and pan-roasted, with butter, herbs, and maybe some fresh wild mushroomssunchokes or heirloom potatoes.

Roasting Technique:
Preheat your oven to 400 degrees.  Oil and lightly season the chicken before placing it in a roasting pan with a rack, breast side down.  Roast the chicken for a half hour this way before turning it over and continuing to roast until cooked through.