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Chicken: Don't Fence Me In!
For me, getting a good quality chicken depends on the bird having space and freedom. The conditions under which it was raised play a major part in my choice.
When buying chicken, look for a traditional old-fashioned farm chicken, the kind our grandmothers used to buy… farm-raised between 120 and 150 days, fed with grain from the farm and spring grasses rich in essential oils. All of this makes for a flavorful bird with a succulent texture.
I recommend a 2.2 kg (5 lb.) pullet; its flesh will be more tender and moist; and a much bigger rooster, up to 3.5 kg (8 lb.), perfect for certain recipes like coq au vin.
Trussing a chicken
A small but important technique that makes a big difference when you cook a chicken. It retains the bird's shape and allows you to tuck the legs under the breast and wings, giving the chicken an elegant oval line.
Tip
An hour and a half before cooking the chicken, take it out of the refrigerator. Its flesh will be less cold and will better accept the heat source.
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