Imagine chickens running through the grass in the shade of the trees.
They have a wooden hen house for shelter,
where they return as soon as night falls.

they run, they squabble, they live their lives as poultry for 150 days.

Fed on organic grains, they also eat grass,
earthworms, leaves falling from the trees…

Yes, but you know the narrative; you see those running chickens in TV ads.
In reality, even in organic farming, poultry is raised
on specialised, industrialised farms.
Mostly indoors, and when they do go outside, it is onto a patch of bare ground—muddy in winter and dusty in summer.

But at Nicolas’s farm, something else is happening.
The chickens are reared on a polyculture-livestock farm.
I would dare say "the old-fashioned way" if the phrase weren't so overused.

On Nicolas’s farm, there is poultry, Gascon pigs,
grains, trees everywhere, a milling and bakery workshop,
children, and so much more.

It is a different approach, and that changes everything.

I met Nicolas in 2014 as we were both pioneers
in the revival of the hedgerow tree.

One must not confuse forest trees, which grow (more or less) naturally in woodlands,
with the hedgerow trees that humans have planted since time immemorial
for agricultural use (windbreaks, shelter, fodder...).

It can be at the edge of the field in the form of hedges
or in the middle of crops, practicing what is now called agroforestry.

And under his trees, Nicolas raises poultry—chickens, guinea fowl, capons...
All enjoy an exceptional environment.

At Domaine de Saint-Géry, we have also been planting trees
for 35 years (several thousand) and hedges (several kilometres).

We plant because we love trees
and because we know what they provide:
truffles, fruit, shade, organic matter, energy, happiness...

And the shade of the trees is ideal for raising animals: calves, cows, pigs, lambs,
as well as happy poultry.

When Nicolas first gave me a taste of his poultry, I said: "I'll take it all!"
After several tastings (tasting is the only truth),
I asked Nicolas to extend the rearing times for us,
to obtain plumper, richer poultry with even more flavourful meat.

And we began serving this exceptional poultry at the restaurant.
Guinea fowl and chicken are now, just like our Porc Gascon (also raised under the trees), staples of our restaurant dishes.

Typically, Nicolas sells his guinea fowl at 100 days, but for us he raises them specifically up to 150 days.

Only twice a year
Maximum 2 birds per order

Twice a year, Nicolas sets aside a portion of his chickens for me, which are specially fattened for us.

Prepared just as we do for ourselves

These chickens are reserved for the restaurant, but since 2022, I have set aside a few from each delivery for lovers of fine poultry.
As soon as I receive the chickens, we prepare them immediately, and they are shipped two days later.
I prepare them exactly as we do for the restaurant.
The heads are removed, the legs trimmed at the thigh, then they are cleaned, singed, trussed, and vacuum-packed, ready to cook.

How to enjoy it

Oven cooking:

• Open the bag, place the poultry on a rack over the drip pan
• Add a glass of water
• Cook for 1 to 1.15 hours at 180°C (add 10 minutes if stuffed)

To accompany:

Halfway through cooking, add roughly chopped potatoes and rosemary sprigs.

Everything cooks in the chicken juices... fragrant and intoxicating.

You can also accompany it with our padronade or our poivronade

A tip?

This is a poultry that is as flavourful cold as it is hot.

Cook it on a Sunday… and enjoy it all week long:

– served cold with a good olive oil mayonnaise,
– in a salad with our truffle wheat bread with indigenous sourdough
– or gently reheated in its own juices

Guarantees

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

A memorable experience When the sense of taste and pleasure meets the challenges facing our planet… Thank you again. SÉBASTIEN D.

Refinement in every detail Sublime! Every dish explained, described, and justified by its origin and character—it is pure joy! I did not know such refinement could exist, right down to the smallest detail… GUY AND MONIQUE

An art of nourishment As for the products, words are not enough. One must come and taste them… more than an experience, an art of nourishment. JUAN-CARLOS AND MARIE-ANNE

Questions & Answers

Why is the poultry available only twice a year?
Because there are only 365 days in a year and these birds are reared 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 chicken?
The simplest and perhaps the best: halfway through cooking, add some sliced potatoes to the roasting pan for a complete meal.

How long can I keep my chicken?
The chicken is delivered vacuum-packed and keeps for one week in the refrigerator.

Can I freeze the chicken?
Yes, the chicken is vacuum-sealed; you can freeze it. When you wish to cook it, take it out 24 hours in advance and let it thaw 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