Volaille de Bresse

Volaille de Bresse is the white variety of poultry from the French region Bresse and the Bresse breed. The birds have blue feet, a red crest and white feathers and flesh, which has been mentioned in the municipal records since the 16th century.

In the mid-19th century, a famous gourmet even wrote about the succulence of the Bresse poultry meat. The animals graze on the vast grassland and feed on the natural growing food - cereal, maize and buckwheat. Bresse chicken produces a marbling of the meat effect during the fattening period, and so, just like beef, develops the juiciest, firm, yet tender meat possible, infused with the flavor of all the local leaves and seeds.

The intense, deep, gamy flavor of the meat is incomparable to the standardly-produced ones. In cooking, remove the thighs and legs from the body while they are still pink, and finish them after the white meat is done to retain the moistness of the meat.