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Buy French Bresse

$9.25$55.00

Buy French Bresse For Sale

The Bresse chicken breed was originated in France. It is said to be the chicken of the Bresse territory and region, which is a former French region.

France has coined the Bresse chicken the most delicious and best-tasting chicken to ever exist. This breed of chicken is extraordinary in many ways. In fact, in France a cooked roasted Bresse chicken can cause hundreds of dollars.

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Buy French Bresse For Sale

Buy French Bresse

The American Bresse is an American take on an iconic French breed of poultry. Proudly displaying the colors of the French flag, Bresse have large red combs, bright white feathers, and steel blue legs. The Bresse, while rare in the U.S., has been around for over 500 years. … Bresse hens average 4-5 eggs per week.

Why is french bresse chicken so expensive?

The Bresse chicken‘s expensive price tag is mainly due to their rarity. They are nicknamed the queen of chickens because of their excellent meat. You can find this breed in a couple of varieties including: white, black, blue and gray.

Why is french bresse chicken so good?

The Bresse has a genetic lineage that allows them to metabolize their food in a unique way which helps to create a different flavor as well as meat, and fat, growth pattern. Additionally, the meat-to-bone ratio is vastly different from traditional meat chickens because their bones are quite thin and dainty.

History

The first documentation of the chickens of Bresse reportedly dates from 12 November 1591, when the citizens of Bourg presented two dozen birds to Joachim de Rye, Marquis de Treffort. In the early nineteenth century, the lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as “the queen of poultry, the poultry of kings”.

Like the La Flèche, which was raised and fattened in a similar fashion, the Bresse chicken had high standing in the market. Nevertheless, by about 1900 the breed had virtually disappeared.[2] Its recovery was due to fancy breeders, who selectively bred a sufficient number of white chickens for the breed to become stable. A new breed standard was drawn up in 1904. The Bresse name, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d’origine contrôlée (AOC) in 1957.

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