This is the only chicken brand I will ever buy – this is good

I don't remember exactly when I saw the Labelle Patrimoine chicken brand appearing on the local Whole Foods market. But I remember first tasting the company's chickens. After dried an entire chicken overnight and roasted it, I taste it into the bird. The meat was gentle and juicy, and the Schmaltzy yellow fat was so deeply tasteful that I would happily eat fat on its own – not meat, sauce or side. You can chalk to my dry heat or stew technique but I have been dry and housed and Dozens of chickens roastedAnd neither was close to being as delicious as this.

I mentioned my experience with my serious meal staff and associated editorial director, MeganHe immediately slammed to tell him that he had recently discovered Labelle Patrimoine and shook me as much as I did. We are not the only fan: one Instagram user You think the brand's chickens “tasting much better than any chicken you bought in any store you ever have” and New York Times A few weeks ago, Eric Kim wrote it as “widest chicken”.

Wondering what you can explain why the chickens are so good, I look through their website. They point to different factors that are likely to change: the type of chicken, its business practice and the processing of chickens after the cut. According to the venue, Lancaster, a company based in Pennsylvania, is working with about 40 small Pennsylvania farms to raise the heritage of France, which lasts longer and deeper taste than most rapidly growing traditional chickens that are prioritized for speed and efficiency.

Labelle Patrimonie chickens are also in step 4 Animal welfare certificatewhich ensures that birds have access to outdoor refuge, shadows, a dust bath area and free feeding outdoors. This is a name that carries significantly more weight than non -regulated conditions Like “all natural”. Birds were raised to pasture, which means they spend most of their time outdoors; This name is usually the step of the “free range”, which usually only means that hens have access to outdoors.

A lot has to be said about the ethics of traditional poultry breeding exercises; The need for cheap chicken has made many chicken producers to raise the chickens in inhumane conditions. As Regular judicial magazine Touching in 2021, many traditionally raised broiler chickens were “genetically modified to grow so rapidly that their feet are unable to maintain their weight,” making it difficult to move. These chickens often have no access to outdoor space and are limited to small cages. Not only is traditional poultry production practices cruel, but they tend to produce weak chickens that I think simply do not taste.

After cutting, the labelle chickens are air-speed, this process, which many here in Serious Eats, is believed to create a better taste and texture chicken, compared to the frequent frequency of water cooling in chlorine solution. As the previous serious Eats editor, Kenji notes in his article How to Himize a ChickenAir -cooled chickens are better (as they do not keep water as water -cooled birds) and have a more concentrated flavor.

In addition to having an animal welfare certificate, Labelle Patrimione uses a regenerating approach to farming, showing that delicious chickens can be set up in a way, human and sustainable. In French, “La Belle Patrimoine” means “beautiful heritage”. Their chickens are really a beautiful heritage, but if the company encourages other suppliers to raise delicious birds the way they do, then I claim to be even a nicer heritage.