We were looking for a dual-purpose breed of chicken that wasn’t quite so difficult to process and provided enough meat to feel worth all that effort. We found what works for us in the American Bresse.
American Bresse
- 5-6 eggs/week
- faster growing heritage breed for meat
- Unique fat deposits that add flavor and tenderness
- Great foragers
- Friendly and inquisitive chickens
We have found that cooking heritage chicken can have a learning curve (our preferred method is to brine in buttermilk for two days before cooking). Depending on the age they are processed, there are best practices for preparing and cooking the chicken.
Here is a great guide on best practices
Try before you buy
Having trouble committing to breeding heritage chicken for your table? We occasionally have extra whole processed American Bresse available so you can cook it for yourself before going all in.
We mostly process chickens for our own consumption. If you’re very interested in cooking American Bresse for yourself, contact us – we might have some we can spare for you.