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Discussion in 'Professional Chefs' started by ozarkrose, Jan 6, 2006.
Any one know what the butchering process is on these? I am most interested in the hanging/ageing.
I could be wrong, but afaik, the butchering is about the same as "lesser" chickens. It's the breed and feed and growing conditions that make them so special.
I'm late coming into your question but I've been a little busy as late. I just butchered 42 Northern California, Poulet Bleu birds on the 21st of this month. I took them to a certified USDA poultry butcher. They did them just like any other chicken but left the head and legs on. Also, you have the option to have them air cooled or water cooled. I chose the air cooled method. It takes an additional day but the water cooled method causes the meat to absorb water. If you go the water route, the USDA requires the label to state "4% water added".
My birds were raised in the French method. Free range on sweet pasture grasses for approximately 11 weeks, then penned and fed only milk and corn to finish. They turned out amazing!