Whole free-range chickens, poultry cuts and fillets on the counter with fresh herbs

Meat guide · Poultry

Poultry, from roast chicken to duck breast

Whole chicken, legs, supremes, guinea fowl, duck: poultry is the meat of weekdays and Sundays alike. This guide explains the usual cuts and how to get juicy flesh and golden skin. For today's offer, ask at the counter.

Understanding the cuts 03 73 93 88 22

Editorial guide: the cuts described here are those of French butchery in general. They do not necessarily match what is at the counter today, and no prices are shown. For a specific cut, call us.

Understanding the cuts

From the front to the back of the animal, each region gives cuts with a different character. Tap a region to filter, then a card for details.

Front to back

Which cut for which dish?

Choose the cooking method first: the right cut follows.

Long and low, in liquid: gelatinous cuts turn melting.

A little history

Poultry in French cooking

Sunday roast chicken is one of the most widely shared meals in France. Poule au pot, which tradition links to Henri IV's wish for his subjects, is its simmered ancestor.

France has many farm-reared poultry under quality labels; Bresse poultry is the only one with a protected designation of origin. Beyond chicken, guinea fowl, duck and capon mark seasonal and festive tables.

Recipes