Serious Eats / Amanda Suarez I don't remember exactly when I saw the chicken brand LaBelle Patrimoine pop up in my local Whole Foods Market. But I do remember tasting the company's chickens for the first time. After dry-brining a whole chicken overnight and roasting it, I cut into the bird for a taste. The meat was tender and succulent, and the schmaltzy yellow fat was so deeply flavorful that I would have happily eaten the fat on its own—no meat, sauce, or sides required. You could chalk it up to my dry-brining or roasting technique, but I've dry-brined and roasted dozens of chickens, and none have ever come close to being as delicious as this one. I mentioned my experience to my Serious Eats coworkers, and our associate editorial director, Megan, immediately chimed in to say that she had recently discovered LaBelle Patrimoine and was as smitten as I was.…