Member Lorelee
MemberForum Replies Created
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Wow, I just found this thread and I’m so encouraged by reading it! My husband and I have a 3.5 acre homestead in eastern France, but my hubby travels 2 weeks/month for work. That definitely leaves me as the main worker bee at our place. He is willing to help me with things that are too heavy/difficult when he’s here, but as I said, that’s not very often.
I just want to encourage all of you, whether you’re doing this on your own by choice, by circumstances, or for any other reason. Just keep doing what you can, each day, and know that you aren’t alone. Although most of us probably will never meet in real life, we can continue to encourage each other here and share our stories. Hugs!
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Just a funny thing… I live 25 minutes from Bourg en Bresse, which is the homeland of the poulet de Bresse! Everyone around here sells them and raises them 🙂
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It’s true! My hubby and I were so surprised the first time we butchered them. Honestly, they were plucked in just a couple of minutes… crazy!
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It’s a little long, but I put the instructions through Deepl, and this is what I got! Enjoy 🙂
In order for it to retain the maximum of its qualities, it must therefore be “cooked in itself”: after having salted it inside, place the bird on its thigh in a casserole dish; add salt and pepper and drizzle it with olive oil.
Halfway through cooking, turn it over onto the other thigh.
Avoid pricking it and baste it with its juice every 1/4 hour. Count 45 minutes per kg, thermostat 200°C.
At the end of cooking, prick the inside of the leg; if the juice is pink, the cooking is not sufficient: reserve the chest with the fillets and detach the legs to put them back in the oven.
We advise you to keep the roasted chicken under a sheet of aluminium foil for a quarter of an hour before carving and serving to your guests.
Translated with http://www.DeepL.com/Translator (free version)
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They are super hardy and easy to raise. We have the red ones… they aren’t here for beauty, that’s for sure! But we’ve never had a problem with them, the meat is really good, AND the hens are good layers. The rooster is nice and hasn’t been aggressive with anyone. We recently put them together with our other layers, who are 2 years old. I’m hoping “Woostah” will make us some fun cross breed babies!
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Any time I buy a poulet de Bresse from the farmer’s market here, they always tell me “Now remember, you don’t prepare this chicken the same way you would any other or they can be tough.” If anyone is interested, I can post the cooking instructions from the “official” poulet de Bresse website here in France.
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I do, but we have been raising another breed, the Cou Nu (naked necks) because they are a great dual purpose race.
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I’m flying to Ohio for Christmas. I’m sure the border patrol won’t mind at all if my carry on is filled with le chickies! 😅