When speaking of the poulet de Bresse, the gastronome Jean Anthelme Brillat-Savarin is said to have pronounced it “the queen of poultry, the poultry of kings.”

Raised in a defined area in eastern France, the poulet de Bresse is a white-feathered chicken with blue feet that roams free-range for at least four months and is encouraged to forage for insects. Before their demise, they’re fattened up with a diet of maize and milk. The process reveals itself in the meat’s rich, delicate flavor.

You might note that the poulet de Bresse is almost twice as expensive as the other birds. It might be an everyday bird for kings and queens, but it’s a special treat for us commoners.