Poultry meats

For perfect cooking of poultry selected by Maison Allaert, allow approximately 20 minutes per 500g at 180°C, taking care to baste the meat with its juices every 15 minutes and finish with a resting time of 10 minutes in the oven turned off so that the juices redistribute.

The difference essentially comes from the diet of the poultry we select: the yellow chicken has been fed corn, which gives it golden skin and soft flesh, while the white chicken fed wheat has thinner skin and more delicate, firm flesh.

To successfully cook a duck breast, it is essential to score the skin in a crisscross pattern and start cooking it skin-side down in a pan without fat to melt the fat gently, before turning it over briefly to obtain pink meat in the center.

Guinea fowl offers slightly darker meat with a gamey and refined taste that is close to pheasant, making it a poultry of character for special occasions, but being a naturally drier meat than chicken, it needs to be barded or basted generously.

Our butchers' trick for protecting white meat is to slip herb-flavored softened butter directly under the skin before cooking, or to start cooking the poultry on its side or thighs to protect the fillets from direct heat.

Since raw poultry meat is particularly fragile from a bacteriological point of view, we strongly advise you to keep it in its original packaging in the coldest area of ​​the refrigerator (between 0°C and 4°C) and to cook it within 48 hours of receiving your order.