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Manhattan Poultry

poultry (volailles) in the the city area


Restaurants & Bars Manhattan Poultry

poultry (volailles) in the the city area

mtsmnp | | Aug 31, 2012 07:56 AM


I have been in the city for close to a decade now and I am always shocked by how mediocre the quality of poultry is here in the US compared to France. I find that unbelievable.

Chicken is eaten literally everywhere here, yet it is so mediocre.

In France it is very easy to buy high quality chicken and other volailles from specialized butcher's. It is not cheap, but that is not really the problem. It is a completely, I mean a completely different culinary experience. The meat is typically quite firm and if the chicken has been allowed to run around and has been well fed, the meat does meat does not come of the bones so easily and the bones are quite white or even yellowish. The taste is completely different also.

I have tried a lot of chicken here and the experience has been invariably mediocre and disappointing. Suprisingly this is also true of the poultry I bought from D'Artagnan (both chicken and guinea fowls, as well as chapon).

What is it that is so bad? Is that the birds are different species than what is available in France? Also, am I the only one noticing this?

My main question is, are you aware of any places in the city where chicken are being sold that approach the quality of french chicken?

Note that I do not really have as bad experiences with others meats and charcuterie. That is comparable to what you will find in France, sometimes better sometimes worse. But poultry,

Thanks for your opinions and help.

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