Slow Raised Golden Chicken 慢养黄金整鸡

Origin and Environment

This chicken comes from the Basque countryside in the south west of France, a region known for its long agricultural heritage and strong respect for traditional food culture. The landscape is a mix of gentle hills, open pasture and clean rural air, creating an ideal environment for raising slow grown poultry. The climate is mild throughout the year with steady rainfall, which supports healthy vegetation and natural outdoor activity for the birds. This environment allows the flock to grow in a calm and low stress setting, something that contributes directly to the flavour and texture of the meat.

Long Growth Cycle Over Ninety Days

The chickens are raised using a long and natural growth cycle of more than ninety days. This is significantly longer than modern intensive systems and allows the birds to develop proper muscle structure at their own pace. A slow growth bird moves more, builds stronger fibres and develops a deeper and more rounded taste. When cooked, the meat becomes firm yet tender, and the broth carries a rich golden aroma that is characteristic of slow grown poultry.

Natural Grain Based Feed

The feed is an important part of the quality. The flock is raised on natural French grains that are completely non GMO. The grain mix provides steady and clean nutrition without unnecessary additives. A grain based diet also produces a naturally sweet and gentle flavour in the meat. Combined with the fresh air and open space of the Basque region, the result is a chicken that tastes pure and wholesome, with a softer finish on the palate.

Traditional Farming Philosophy

The farming method follows traditional practices rather than intensive production. The birds are allowed room to move, to peck naturally and to follow normal daily patterns. Farmers focus on animal wellbeing and avoid forcing rapid weight gain. The philosophy behind this approach is simple. Good flavour takes time and a healthy bird raised with space, calmness and clean food will always produce better quality on the table. This respect for the animal can be tasted in the final product.

Whole Bird Presentation

Each chicken is sold as a complete whole bird including the head, feet and giblets. This reflects the traditional European and East Asian preference for a full presentation and allows cooks to use every part of the chicken. The bones create a rich stock, the feet and head deepen the flavour, and the giblets bring additional nutrition. For roasting, soups or festive dishes, this complete bird offers a depth of taste that makes it suitable for both everyday cooking and special occasions.

Key Selling Points

The key selling points lie in the long growth cycle, the natural grain feed, the Basque farming environment and the completeness of the whole bird. Together these elements create a chicken with superior flavour, better texture and a strong sense of authenticity. It is a premium option for customers who value traditional farming, natural quality and a richer cooking experience.