Ariane and her old friend and longtime D'Artagnan client, Chef Ed Brown are in the kitchen at Hearst Tower making two impressive preparations of chicken.
D'Artagnan is a pioneer in the organic, free-range chicken movement. Over the years, our exacting quality guidelines have become industry standard. In fact, we were raising organic chickens before there was an organized organic certification program.
On average, Americans eat as much as 70 pounds of chicken, per person, every year. That’s why we’ve put so much effort into making our USDA Certified Organic Free-Range Chicken the best it can be in flavor, texture and juiciness. Our chickens are raised in open-coop, stress-free conditions on small Pennsylvania Dutch family farms using practices designed to maintain and enhance ecological balance. Their certified organic feed contains NO herbicides, antibiotics, growth hormones or additives at any time during the lifecycle and their diet consists of whole grains, as well as foraged grasses, insects and fresh spring water. You can taste the difference the extra care makes. The resulting meat is rich, flavorful, tender and juicy with 25% less fat than standard commercial chicken.
A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a diet of milk or porridge until it reaches 6 to 10 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens, marbled with fat. Larger than a chicken, a bit smaller than a turkey, but more flavorful than either, our All-Natural Free-Range Capons are full breasted with tender, juicy and flavorful meat.
Ariane transports viewers to the French countryside with her rustic, foie-gras-stuffed, Capon Poule au Pot. Chef Brown takes a shorter culinary trip to Manhattan's Upper West Side with his luxurious, modern dish The Chicken and the Egg.
