Poulet de Bresse whole Chicken without Necks & Giblets , Slow-Growing 150 days , Frozen

Poulet de Bresse  Whole  Chicken without necks & giblets, Frozen

Poulet de Bresse is a chicken breed produced in the Bresse region in eastern France. It is named after the place.
It is characterized by its bright red comb, snow-white feathers and steel-blue paws.

It is the same color as the French flag and is known as the "national chicken" of France.
Since Bresse chicken insists on natural breeding, the cost is extremely high.

Ordinary French families are only willing to eat it during special festivals every year.

Bresse chickens are a slow-growing breed.

Generally, the breeding period of chickens is only one to two months, but the breeding period of blue-footed chickens is at least four months.
The free-range environment is good, the chickens are strong, and the egg protein has strong antioxidant capacity. The chicken is very healthy and has high-quality protein.

Simple cooking method:
1. Divide. According to the joints of the chicken, the front and back of the back of the legs can be easily chopped.
2. Stir-fry for 5-10 minutes and add ginger.
3. Add the pressure cooker, tea tree mushrooms, soaking water, large potatoes, salt, soy sauce, and white pepper.
4. Stew the meat for 15 minutes. Serve immediately after boiling. It will be fragrant.

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