Poulet du Périgord is a breed of slow-growing chicken from the region of Périgord in the south-west corner of France. These meaty chickens with firm muscles have a white or yellow skin that hides just the right amount of evenly distributed fat.
Both the rearing and slaughter of poulet du Périgord takes place inside the aforementioned geographical area, and Périgord slaughterhouses have developed a specific know-how that contributes to the product’s quality and reputation.
Poulet du Périgord are sold as dressed (bird plucked and gutted, with head, feet, and offal), ready to cook (bird plucked and gutted, headless, with or without tarsus), and métifait, or semi-prepared (bird plucked, gutted, with or without tarsus and with the head tucked under the wing).
Their weight can range from 1 kg for ready to cook version, to 1,3 kg for a dressed one.
