"A rustic chicken with firm, tender flesh, slow-reared outdoors to ensure crispy skin and rich juices when cooked."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
This artisanal chicken, selected by Allaert Meat, stands out for its firm and generous flesh, the result of slow, free-range rearing.
Beneath its thin skin, which browns perfectly when cooked, you'll find meat marbled with natural juices, offering an authentic and deep poultry flavour.
To preserve its tenderness, I recommend roasting it in the oven at 180°C, regularly basting the carcass with its own cooking juices and a generous knob of semi-salted butter.
The result is remarkably tender breasts and juicy thighs with roasted hazelnut aromas.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Honest meat
Poultry selected for a firm texture and authentic flavor
We select poultry from farms where quality takes precedence over speed. This yields firmer, more flavorful meat, and skin that browns better when cooked. Every choice aims for simple, pure, and delicious poultry, from everyday meals to exceptional dining.
Everything you need to know before you buy
FAQ about Artisanal chicken | 1500 g
How do I get really crispy skin on this artisan chicken?
Remove the poultry from the refrigerator one hour before cooking to relax the fibers. Carefully pat the skin dry with paper towels, then massage it with a drizzle of olive oil or softened butter and a pinch of fine salt before roasting.
What is the ideal cooking time for a whole chicken?
Allow approximately 45 to 50 minutes per kilogram in a preheated oven at 180°C. The meat is perfectly cooked when the juice running from the pricked thigh is perfectly clear, without any trace of pink.
Should you truss chicken before roasting it?
Yes, trussing keeps the thighs and wings close to the body. This butchery technique ensures even cooking, preventing the ends from drying out while the breasts cook through.
How do you prevent chicken breasts from drying out in the oven?
Start by cooking the chicken on one thigh for 15 minutes, then on the other, before placing it on its back. Baste the breast meat generously every 15 minutes with the cooking fat accumulated at the bottom of the dish.
How long can I keep this raw chicken in the refrigerator?
Kept in its original packaging, in the coldest part of your refrigerator (between 0 and 4°C), this artisan chicken will keep for up to 4 days. Always refer to the best-before date indicated on the label.
What should I use to season the inside of the carcass for maximum flavor?
Stuff the cavity with a few unpeeled garlic cloves, a sprig of fresh thyme, half a bay leaf, and half a lemon. These aromatics will infuse the flesh from the inside thanks to the steam generated during roasting.
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