French Heritage Chickens

One of our local farms is offering fresh French Heritage Chickens, 7 to 9 lbs. each, this weekend. I've never had one so what would one do with one if one bought one?

Drew

[Robin Garr]

My general rule for free-range, "heirloom" varieties and such is just to prepare them simply - roast with a few herbs, for instance - so you can enjoy the subtle and complex flavors of un-tampered, non-industrial food, assuming those are present, or at least to analyze the difference between them and heritage meat and draw your own conclusions if you don't find any difference.

If they're legit, though, the difference should be marked.