We have prized Poulet Rouge Fermier whole chickens from Joyce Farms on the order page this week! Seven years ago, poultryman Ron Joyce went in search of a superior chicken to raise on his farm, Joyce Farms, outside Winston Salem. He chose a lean-breasted bird from France's Label Rouge program, a government sponsored initiative to preserve heritage-breed farm chickens. The result is a chicken whose luscious meat is prized by nationally recognized chefs. Roasting a Poulet Rouge Fermier chicken produces a bird with succulent, firm flesh that drips with juices and a firm, crisp skin. This chicken is so good that you don't have to do anything fancy to prepare it. Chef Michael Schwartz recommends a basic, simple recipe for cooking this remarkable chicken. See his recommendation for Roast Chicken with Herbed French Fries below. For more information about Poulet Rouge Fermier chickens from Joyce Farms, see the recent article in Saveur magazine (http://www.saveur.com/article/kitchen/joyce-farms-poulet-rouge-north-carolina).

Roast Chicken with Herbed French Fries

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