Every year, at the end of October, Nicolas sets aside his “chapons loupés” for me.

These are chickens selected to be caponized, but incomplete castration prevents them from becoming true fat capons for Christmas.
Their slow growth and careful diet result in poultry of outstanding tenderness.

Under the trees of his farm in the Gers, Nicolas raises his poultry through agroforestry.
Mobile chicken coops move with the seasons; the birds find shade, grass, insects, and earthworms.
They grow for 150 days — nearly five months — far from the 38 days of industrial farming.

Their diet is composed of organic cereals grown on the farm, adapted to each stage of life.
This natural diet and slow pace result in firm, juicy meat with a deep flavor.

When Nicolas first let me taste his poultry, I told him:

« I’ll take everything, but I want the ones that have been raised the longest, the fattiest, the fleshiest. »

Since then, these chapons loupés have become a staple at our table, alongside the Porc Gascon.
Slow-roasted, they offer a fragrant jus, crispy skin, and remarkably flavorful meat.

Nicolas generally sells his chickens at 100 days, but for us, he raises them specifically for up to 150 days.

These \"chickens\" weigh over 3 kilos live; I only have them twice a year. In 2022, I decided to share them with you.

Very limited quantities: only once a year
Maximum 2 birds per order

The chapons loupés are only available once a year. And this year, I have 15. Not one more. To allow as many gourmets as possible to enjoy them, I limit orders to a maximum of 2 birds.

Easy to cook

Place it on a rack above your dripping pan in which you have poured a glass of water, and cook for 1h-1h15 in the oven at 180°C.

Halfway through cooking, you can add some roughly chopped potatoes to the dripping pan, place one or two sprigs of rosemary on top, and return to the oven. The potatoes will cook in the quality fat and juices of the chicken and take on the fragrance of the rosemary.

You can also serve it with our padronade or our poivronade

You can even keep them for a few months in the freezer. In this case, plan for 24 to 48 hours of defrosting in the refrigerator before cooking.

This poultry is as good cold as it is hot.

If you cook it on Sunday, you can eat the rest during the week with a good mayonnaise, a salad, and a bit of sourdough bread made with truffle-orchard wheat flour.

Guarantees

If for any reason you are not delighted with this product,

Contact Pascale at 05 65 31 82 51.

We will find a solution to ensure your satisfaction.

Several thousand people have already tasted our products
or visited Domaine de Saint-Géry.
What they say:

At Saint-Géry, happiness is everywhere! In the meadow, with all these freshly picked seasonal vegetables. Under the meadow—a rare experience finding black gold thanks to Freya's unerring scent. And of course, on the plate!!! Not to mention the warmth of the welcome and Pascale’s constant smile! BAPTISTE, CHRISTÈLE AND ARNAUD

Sublime! Each dish explained, discussed, and justified by its origin and characteristics—it is pure joy! I did not know such refinement could exist, down to the smallest detail... GUY AND MONIQUE

As for the products, words are not enough. You must come and taste them... more than an experience, an art of eating. JUAN-CARLOS AND MARIE-ANNEWhen the sense of taste and pleasure meets the challenges of the planet... Thank you again. SÉBASTIEN D.

 

Questions & Answers

Why is the poultry available only twice a year?
Because there are only 365 days in a year and the birds are raised for 150 days. In industrial farming, chickens are slaughtered at 38 days.

How to prepare and cook the chicken?
Simply open the bag, place the chicken on a rack over a drip pan containing a glass of water, and cook at 180°C for 1 to 1.15 hours.

What should I serve with the capon?
The simplest and perhaps the best way: halfway through cooking, add some sliced potatoes to the dripping pan and you have a complete dish.

How long can I keep my capon?
The capon is delivered undressed and has a shelf life of 28 days. Taking delivery time into account, it will keep for 3 weeks in your refrigerator.

Why is the price higher than the free-range chickens found elsewhere?
The price is due to many factors, mainly related to time and the technical skill of the unique artisanal process; here are a few:

• The very long rearing period, in small groups on agroforestry ranges
• the artisanal poultry feed prepared from the farm's cereals
• meticulous butchery
• the meticulous preparation of the chicken as in a starred restaurant: trimmed, singed, trussed,
• packaging and transport

If you have a question, please do not hesitate to call Pascale on 05 65 31 82 51