Madame Caubet’s Chickens
In our village in rural SW France there are a family of farmers. The mother of this family, Mme Caubet, raises a few free range chickens that she occasionally sells. We’re talking the odd one or two a few times a year, so this isn’t exactly intensive production levels.
When the call comes that Mme Caubet has a few chickens ready to be killed we always say yes with alacrity. We literally snap them up. And the reason for this is that they are absolutely amazing.
I don’t know how many days these birds live for compared to commercially raised chickens but these are big – usually two and a half kilos plus in weight. Their skin is thicker than a normal shop-bought chicken, and they are dry-plucked by hand, rendering crispy roasted chicken skin like no other. Their flesh is yellow, buttery and corn-rich.
I am almost hugging myself in anticipation as I have one waiting in the fridge for lunch today.
I always approach a Mme Caubet chicken with due reverence. The legs and thighs will be used for a chicken and chorizo bake, the breasts will be used for a creamy chicken, tarragon and mushroom dinner, and the carcass will render down to a fabulous pot of chicken soup.
Who could ask for more.
looks very good, duck!!
There is nothing better than a good chicken from a farmer you know. My absolute favorite dish is olive chicken with “pommes de terre Sarladaise” and fresh watercress… Oh you are so lucky to be living in France. Oh, wait… But I…:)
Ha ha, Stephane! Pommes de terre Sarladaise are one of my absolute favourites, and yes we ARE lucky to be in a country that has such a love of good food beautifully produced