Blue Foot Chicken

After hearing so much about the amazing taste of this bird, I have been trying to locate a source for it. The only one I have found is D'Artagnan, BUT, it is only available dressed "European" style, which means the head and feet are still attached. Anyone have any experience with this, or know of a source for blue foot chicken sans head and feet??

While I had heard of the bird, I haven't had it. But I have experience with dealing with head and feet whole chickens. It's not that scary actually... And kinda makes me feel better because I know the animal was not maimed at slaughter...

Anyway, the key is pretty much just to cut at the joints with a heavy knife. The feet are pretty easy to cut away and the neck is a little more tricky, but still very easy to remove and the head just as easy.

You'll also want to keep the neck and feet, they help make great stock! :)

--Dommy!

Do you remove the head and feet before or after roasting? Thanks!

Before Roasting, you do all this when preparing the bird for the roast. Although it's my understanding that this particular bird is traditionally roasted feet and all to comfirm that it is indeed a blue foot.

-Dommy!

Picture below

Link: http://www.newyorkmetro.com/nymetro/f...

Nope but I can tell you that, at least in France) they are TASTY. The feet are always left on to prove that it is the real thing.

is this the same as the poulet brasse chickens?

Yes, but they're raised in the US