On the weekdays when Chef B beats me to get home, he often spoils me with a feast. Unlike me, who subscribes to the “shop in the fridge” philosophy to create dinners, Chef B is very keen on using the best ingredients and never settles for less.  This evening, he picked up Poulet Rouge Fermier, a French farm chicken that was endorsed by the French genetics company as the best breed from a culinary standpoint in the Label Rouge system.  The verdict is that both Chef B and I think the chicken has a superior texture, as there was no leftover.