Is Your Chicken Air Chilled?

If You’re Not Cooking With Air-Chilled Chicken, You’re Doing It Wrong So says Bloomberg Pursuits in this article, which quotes Ariane and explains why an air-chilled chicken is both tastier and safer to eat. For years, Ariane has been a huge proponent of air-chilled chicken. As always, she made sure that D’Artagnan was among the first…

Best Chicken Ever: The NYT Review of Le Coq Rico

Congratulations to Chef Antoine Westermann and his team at Le Coq Rico: The Bistro of Beautiful Birds for a 2-star review in the New York Times! We are proud to play a part in this delicious story. Chef Antoine is very meticulous, and spent a long time working with us to procure the ideal chicken for his…

Reinventing Chicken

Esteemed French Chef Antoine Westermann recently opened his first New York City restaurant.  It’s called Le Coq Rico: The Bistro of Beautiful Birds. And when you want beautiful birds, D’Artagnan is the place to find them.

What is Air-Chilled Chicken?

Why does air-chilled chicken taste so much better than the average bird? Here are a few of the key reasons. Chill Out Since the mid-1990s the USDA has required that the temperature of a chicken carcass be lowered to at least 40 degrees within four hours of slaughter. Most processors cool chickens in vats of…

Making Chicken Stock

“Indeed, stock is everything is cooking. Without it, nothing can be done.”  –Escoffier Forget about the cans and boxes of watered-down, flavorless stock in stores. The best stock is made at home and the good news is: it’s not difficult to do. You will be amply rewarded with glorious, golden liquid that will boost the…