French Chickens

Chicago Tribune, Good Eating Section, Wednesday, September 25, 2013.
Their main article talked about French flavored chickens. Basically chickens bred and fed for top flavor.
They can be purchased from David Wilson's in Kentucky.
They are quite expensive.
Anyone ever tried one from Wilson's or another purveyor?

Wally Wade

I once got a really expensive free range chicken mail order. I did a basic roast on it. I neglected to take into account that this bird was significantly smaller than any chicken I buy in the grocery store. Totally over cooked it. Never bought another one.

Bresse Chickens have an 'Applelation' and like Kobe beef, individuals are trying to convince buyers that thier American raised products are the real thing or as good as the real thing, NOT.
My chickens come from a local grower who grinds his own grain from local sources, raised 'free range' so to speak. It's as good as your going to get here in the USA.
Agricultural products just do not travel because the final product is the result of many local factors.
There is no Kobe beef outside of Japan, there is no Bordeaux wine outside of France and thier aren't any French chickens outside of France.
Don't waste your time or your money. Find a small local grower, go to his place, see exactly what he is doing and taste one of his chickens. It will be better than a supermarket bird and probably a lot less expensive then a 'French' chicken!-Dick
BTW, interestingly enough, when the laying hens are at the end of useful production, they are sold and we have found them to be very flavorful!

We read the article about French chickens, and Carolyn ordered two.

Will report back here on our experiences with them.

Interesting old article from NYT on Wilson's birds:

http://www.nytimes.com/1992/12/02/style ... -quoi.html

A lot of aspects on how the chickens are raised - and slaughtered - and processed sound ideal for better flavor (and considerably more humane and sustainable farming).