I thought that the famus taste of the Bresse was due to how it was Raised and The Finishing Diet
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The cooked dark meat is visibly much darker and the breast meat is tender and moist. The taste in my opinion is up to the cook/chef. However, I agree with the notion that bresse chicken should be sautéed and poached and served with a sauce.I thought that the famus taste of the Bresse was due to how it was Raised and The Finishing Diet
I built a finishing pen...........I thought that the famus taste of the Bresse was due to how it was Raised and The Finishing Diet