Poulet Rouge-a French heritage breed exclusive to Joyce in the United States, delivers dense, velvety meat; rich, intense flavor; and thin, delicate skin (which gets exceptionally crisp when roasted). They are also slow-growing birds, with an 11-week grow-out period. The longer the grow out, the more delicious the flavor... The small family farms they partner with must adhere to strict standards, like waiting 21 days between flocks to ensure sanitary conditions, staying within 64 miles of their processing plant, and allowing the birds ample access to pasture where they can eat insects, grubs, and grasses as well as a grain diet. The chickens are processed by hand in a USDA-inspected facility and air chilled.A whole chicken without giblets, ready for any preparation. Utilizing the whole animal is always the most cost-effective option in the kitchen.