I have cooked a few. It’s not an easy bird to cook well as its quite lean but when cooked well it is superb. It can be roasted but it takes a lot of skill and technique. It works best in a pot roast. When I lived in Paris I tended to buy more everyday chickens although they were still free range - most shops had quite a range to choose from and each was better suited to different cooking styles.
A couple of professionally cooked ones stand out. First, one I had at Gordon Ramsay’s restaurant in Paris which was simply amazing, great texture, very juicy and wonderful flavour. Most recently I had a couple in the Jura cooked with morels, cream and vin Jaune which were amazing (the chicken originates here and its the local speciality).
