We raised ours full free range and finished them on a mash of grains, raw milk and finisher. We offered one to a local restauranteur who has had them in France. He said ours were as good. There is something about generations of effort that actually do result in some amazing outcomes. There are good poultry people in every country, including France. But how you raise them and care for them also matter. What matters most, is how you prepare them. If you try to do it like a store-bought chicken from the piggly wiggly, you’ll be disappointed.
