The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D’Artagnan capons are humanely raised on small family farms in Iowa and make a naturally delicious choice for large family meals. An appealing alternative to turkey, the capon is exceptional in flavor and texture, with a large breast and white meat that is delicately marbled with fat.
A capon is a male chicken that is gelded (that is, castrated) at a young age, and raised until it reaches between 7 and 12 pounds. It is believed that this practice was adopted in Ancient Rome to skirt the letter of a law forbidding the fattening of hens.
But whatever the origin, capons became very popular as luxury poultry among the clergy and kings during the Middle Ages. A capon makes the perfect holiday bird, because of its relatively large size. Today it is common to find roasted capon at the Christmas table in both France and Italy.
Our free-ranged capons have full access to open fields, and enjoy an all-vegetarian diet of wholesome grains and fresh, pure spring water. Their nutritionist-developed grain diet is free of protein supplements and added poultry or fish by-products. The capons are allowed to grow at a natural rate, and no antibiotics or growth stimulants are ever used. The result is a succulent bird with exceptional flavor and tenderness. Since the birds are air-chilled, they have no added water weight and the skin comes out crispy and golden when roasted.
Capons require longer cooking times than typical chickens because of their larger size. Roasting capons at lower temperature helps bring out the flavor, but also adds to the cooking time. Whether poached or stuffed and roasted, capons offer rich taste and lots of tender, white meat to go around the table.
"Bresse, a region of eastern France, is celebrated for raising some of the finest poultry in the world. The capon, a castrated chicken, is considered the “king of the table” by many locals, who like to pair it with Cognac and cream. The sauce is worthy of royalty."
"Capon makes a great alternative to turkey, perfect for year-end holiday meals. Spread a creamy mixture of goat cheese and chestnut honey under the skin, and the juicy bird becomes celestial. As the Capon roasts, the cheese mixture melts, perfuming and basting the meat. "
"Typical Grenadian ingredients, including sugar cane brandy and tannias (similar to taro or cassava) are here combined with classic French technique. The bird is sautéed in caramelized cane sugar for an exotically-flavored capon."
"Use capon or free-range chicken in this easy dish. And don't bother roasting and shelling your own chestnuts. Buy them here, already roasted and shelled. "
"Cubes of mango and mango juice make a sweet glaze for whole, roasted capon, a large chicken with meaty, tender breast meat. "