"Savor this small, succulent poultry with tender meat and delicately crispy skin, perfect for a generous individual portion."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
A coquelet is a small chicken prized for its exceptionally tender flesh and particularly fine texture. At Allaert Meat, we select plump birds that ensure perfect cooking and optimal juiciness. Roasted whole in the oven with a few unpeeled garlic cloves or butterflied on the grill, its thin skin browns quickly to offer an irresistible crispiness. Its delicate flavor perfectly absorbs fresh herbs, brown butter, or spicy marinades. Allow one bird per guest for a generous meal, where the melting flesh comes off the bone without the slightest resistance.
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 Cockerel | 400 g
What is the difference between a cockerel and a chicken?
A cockerel is a young male chicken slaughtered early, generally weighing between 400 and 600 grams. Its youth gives it much more tender meat, a very fine grain, and a more delicate taste than adult chicken.
How much poussin should you allow per person?
Due to its small size, I recommend counting one whole coquelet per person for a hearty main course, or half a coquelet if you are serving several rich side dishes.
How do I get really crispy skin when cooking?
For golden, crispy skin, thoroughly pat the poultry dry with paper towels before cooking. Rub it with a drizzle of olive oil or softened butter, generously salt the surface, and opt for roasting in a hot oven (200°C).
What is spatchcocking and why use it for a poussin?
Spatchcocking involves splitting the poussin down the back and flattening it. This butchery technique allows for even and quick cooking, ideal for grilling or barbecuing, while exposing maximum skin to the heat to make it crispy.
Should you marinate a poussin before cooking it?
While not mandatory due to its naturally tender meat, cornish hen readily absorbs flavors. A short marinade (1 to 2 hours) of lemon, olive oil, thyme, and garlic will enhance its taste without masking its delicacy.
How do you know if the poussin is cooked through?
Prick the joint between the thigh and the drumstick with the tip of a knife: the juices that escape should be perfectly clear, without any pink traces. If you use a thermometer, the core temperature in the thigh should reach 74°C.
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