Free-Range Chicken Legs Label Rouge

Label Rouge - not a brand but a state seal of quality

Free-range poultry delicacies: in focus free-range chicken breast Label Rouge

free-range chickens

poultry delicacies

White Chicken

The all-rounder among chickens. Whether Asian, rotisserie, fried, or braised. With Label Rouge White Chicken, you can never go wrong. Full-bodied in taste with great texture. Once you've tried such a Label Rouge chicken, you'll stay away from "normal" chickens in the future. This chicken is our best-selling poultry. The whole chicken, the Label Rouge free-range chicken breast, or thighs, and even the carcasses are very popular with our customers.

Corn-fed Chicken

Perhaps you know Kikok chickens. These are also corn-fed chickens, but only a hybrid breed with more outdoor space. Label Rouge corn-fed chickens live twice as long. They grow slower and spend most of their time outdoors with unlimited free range. The free-range corn-fed chicken is the perfect roasting chicken. It doesn't get any better. Whether whole or in parts, such as Label Rouge free-range chicken breast, this poultry is a delight.

Black-footed Chicken

Also known as Schwarzfederhuhn, this is the ideal chicken for braised dishes. Typical recipes include Pot au Feu or Coq au vin. Black-footed chickens are an absolute delicacy. Due to their shy nature, the animals are often very nervous and easily startled. Therefore, the animals move a lot. The marbling and fat content of the meat are lower compared to corn-fed or white chickens. The cooking time is shorter. The taste is remarkable. The black-footed chickens are an absolute delicacy and can be difficult to obtain in some months.

Label Rouge Free-Range Guinea Fowl

In past centuries, repeated attempts were made to domesticate wild birds. However, either it was not possible to keep the animals in an enclosure and they perished. Or the domesticated animals lost their typical wild taste, which was the reason for domestication. With the guinea fowl, however, the experiment was successful. Thus, today it is the poultry that comes closest to wild birds in taste. In our assortment, you will also find guinea fowl thighs and guinea fowl supreme breasts. Label Rouge guinea fowl are at least 94 days old before they are slaughtered. After their chick phase, they live exclusively in large, spacious enclosures. Unlike chickens, however, the enclosure must be fenced here, as the animals would otherwise escape. Therefore, the guinea fowl is an absolute delicacy with a lot of flavor and texture.

Bresse White Chicken

Bresse white chickens are probably the most expensive chickens in the world. They are raised for a particularly long time. In addition, their origin is regionally restricted, which means there is only a limited supply. This, in turn, leads to higher prices due to increased demand. One should try this delicacy at least once for a special occasion. However, we are of the opinion that enjoying it once is enough to join the conversation. Our Bresse chickens are only available as effilée. Occasionally, you can also find kitchen-ready ones. But the most important distinguishing mark is the ring with the producer's identification on the chicken's foot.

Label Rouge Quails

Raised for at least 42 days on free-range farms. Their diet consists of 100% plant-based ingredients, of which at least 75% are cereals, in addition to minerals and vitamins. Since quails fly, they have access to spacious aviaries.

Corn-fed Poussins

The corn-fed poussins are kept in spacious, bright stables. The young chicks are not yet old enough to leave the nest, so they do not have access to the outdoors. Otherwise, they would be exposed to unpredictable climatic conditions and predators. These small poussins are perfect portion-sized chickens.

Pigeons

The pigeons are kept in cages with bright aviaries. Due to their plant-based diet, the animals acquire an excellent taste. The pigeons are slaughtered before they are able to fly, thus yielding flavorful and tender meat.

Male Muscovy Ducks

With Muscovy ducks, the drakes are twice as large as their female counterparts. The animals are full-bodied. A whole duck is sufficient for about 4 people. The meat of the breast is somewhat coarser-fibered but ideally suited for sous-vide preparation. The thighs are very meaty and juicy. That's why we recommend you visit our YouTube channel? There you will find countless information and preparation options.

Female Free-Range Muscovy Duck

Our favorite ducks. A whole female free-range Muscovy duck is enough for about 2-3 people. The small breast fillets are very tender and fine-grained in texture. Therefore, they are excellently suited for pan-frying or grilling. For men, you should definitely plan two thighs per person if there is nothing else served with it. Try these delicacies, which are readily available from August to January.