Poulet Landes Cuisse - Arnaud Tauzin
A whole leg portion — thigh and drumstick — from Arnaud Tauzin's corn-fed Cou-Nu chickens in Les Landes. The cuisse is arguably the most flavourful part of any chicken, and with a slow-growing, properly finished bird like Tauzin's, the difference between this and a standard chicken leg is immediately obvious. The dark meat is firm, deeply savoury, and rich with the golden fat that develops during the five-week finishing period on whole maize and milk.
The Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself and finished on whole maize and milk for the final five weeks before slaughter — a regimen that develops a fine layer of fat between the skin and flesh, producing the characteristic golden colour, firm texture, and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.
The cuisse is one of the most versatile and forgiving cuts to cook. It is almost impossible to overcook — the connective tissue in the thigh breaks down with heat, keeping the meat moist and succulent even at higher temperatures. It roasts, braises, confits, and grills well, and the bone adds flavour to whatever it cooks in.
Producer: Arnaud Tauzin, St. Sever, Les Landes, south-west France
Ingredients: Chicken leg (Cou-Nu breed), bone-in, skin on
Storage: Refrigerate at 0–4°C. Use by the date on the label.
Net: 600g± (2 x Whole Legs)
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Description
A whole leg portion — thigh and drumstick — from Arnaud Tauzin's corn-fed Cou-Nu chickens in Les Landes. The cuisse is arguably the most flavourful part of any chicken, and with a slow-growing, properly finished bird like Tauzin's, the difference between this and a standard chicken leg is immediately obvious. The dark meat is firm, deeply savoury, and rich with the golden fat that develops during the five-week finishing period on whole maize and milk.
The Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself and finished on whole maize and milk for the final five weeks before slaughter — a regimen that develops a fine layer of fat between the skin and flesh, producing the characteristic golden colour, firm texture, and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.
The cuisse is one of the most versatile and forgiving cuts to cook. It is almost impossible to overcook — the connective tissue in the thigh breaks down with heat, keeping the meat moist and succulent even at higher temperatures. It roasts, braises, confits, and grills well, and the bone adds flavour to whatever it cooks in.
Producer: Arnaud Tauzin, St. Sever, Les Landes, south-west France
Ingredients: Chicken leg (Cou-Nu breed), bone-in, skin on
Storage: Refrigerate at 0–4°C. Use by the date on the label.
Net: 600g± (2 x Whole Legs)
