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Label Rouge requires that chickens be raised outdoors for at least 81 days, with access to a grassy outdoor space. The chickens are fed a high-quality diet, primarily composed of grains and vegetables. They do not receive antibiotics preventively.
Outdoor rearing allows the chickens to move freely, scratch the ground, and feed on insects and grass. This contributes to their well-being and the quality of their meat. Red Label farm chickens have firm, flavorful, and juicy meat.
Before cooking, be sure to take your meat out of the fridge 30 minutes to 1 hour in advance. This ensures consistent cooking. Simultaneously, release your meat from its vacuum-sealed packaging, allowing it to breathe. Vacuum-sealed products are known for their extended shelf life.
To achieve crispy chicken skin, start by meticulously drying the skin by patting it with absorbent paper. Then, generously apply salt and, if desired, other spices of your choice to promote crispiness by eliminating excess moisture. Finally, use a light layer of melted butter or olive oil to brown the skin and make it crispy during cooking.
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Photos: Grégoire Kalt
