The Poulet Bleu is a unique home-grown breed decidedly reminiscent of the legendary French poulet de Bresse. American chefs and diners can finally experience one of the world's true delicacies, poultry with a distinct, deep and robust flavor with a satisfying, naturally meaty texture - qualities that have all but been bred out of today's ubiquitous and commoditized 'Frankenchickens' manufactured by giant corporations.
Why are the feet and heads included? A nose to tail chef would tell you he or she uses it all; I believe the main reason is to be sure you know how natural and unique this breed and bird is from what you normally procure.
This is a bird more akin to wild fowl than any chicken you likely have prepared. Check out the video below to learn more. The chef suggests just roasting with olive oil and salt first to taste the difference. Afterwords, move on to recipes for poulet de Bresse for more complex preparations.
