This listing is for professionally butchered, frozen (usually) chicken, suitable for restaurant use or retail sale. Looking for chicken, fresh processed on farm to order (a little less expensive, suitable for home use only)? Please visit this link: https://www.dtwflightpath.com/chicken
 
What's the difference between the Bresse Broiler and the Bresse Fryer? Tenderness! Our Bresse Broilers are butchered between the ages of 7-12 weeks old, before they have reached larger weights. Because of their relative youth, they are much more tender than the Bresse fryers, and are better for dry and fast cooking methods like grilling. But because they have spent a few weeks at pasture, they are still wonderfully flavorful. Unlike with our fryers, we do not confine the broilers for 2 weeks before butchery -- we want them to have as much time as possible on pasture to develop a more complex flavor. As a result, these birds are leaner than the fryers. Most are just 1-2 pounds -- about the size of a Cornish game hen -- and make a nice lunch or dinner for two. They also make a fabulous main for special occasion dinners, with each diner having their own personal chicken!
 
The Bresse hails from France, where it is famed for its juicy, delicious meat. This breed has more intramuscular fat than other chicken breeds, making for a luxuriously delicious and juicy bird. Raised free range on pastured until 2 weeks before butcher, when we confine them to a smaller area of pasture and offer free access to grain soaked in milk, allowing leg muscles to soften and helping them develop a generous amount of fat under their skin. You've never had a chicken like this one! Their breast is small but juicy, their dark meat is incredibly rich.