[4] Alan Davidson described the poulet de Bresse as the "aristocrat of modern table poultry",[5] and Heston Blumenthal selected it for one of the dishes in his book In Search of Perfection.[6]. Abattu à l’âge minimum de quatre mois, et comme toutes les volailles de « Bresse », bénéficie d’une saveur inimitable grâce à la finesse de sa chair. I’m not sure if it’s the hype over the chicken that makes it prettier than my own backyard flock, or if it is indeed as beautiful as it seems. You can buy poulets de Bresse on the internet at French Click where they will cost you about £1.60 per 100g. Facebook gives people the power to … Poulet de Bresse. There are Appellations where the tastiest gourmet chickens come from. Here you will find the locations to buy Bresse Poultry! The birds are aged for a minimum of four months and fed a diet of cereals, milk products and sweetcorn. – A Breed of Poultry named The Bresse Gauloise or in French, Poulet de Bresse. The Bresse (which sounds like “Bress”) is a beautiful bird. The left leg carries a metal leg-ring with the name of the producer. For other uses, see. Finally they are harvested for a meal fit for a king. I buy a Poulet de Bresse every once in a while, I'd say twice a month. In France, where Fifi originated, chickens are like fine wines. Join Facebook to connect with Poulet De Bresse and others you may know. contact@poulet-de-bresse.fr. And that, because a market already exists for this breed (read type of meat). [2], The birds are marketed with the head and characteristic slate-blue legs, traditionally a sign of authenticity. ... Livraison gratuite à partir de 3 Kg Transport en colis réfrigéré respectant la chaîne du froid Les départs se font tous les jours du lundi au vendredi . Un moment particulièrement stressant pour les oiseaux. For some time now, I’ve been fascinating with the rearing of the famous Poulet de Bresse. Chair tendre et persillée sont les qualificatifs de la véritable Poularde de Bresse. The Bresse Gauloise is a breed of chicken originating in the region of Bresse in the East of France. Élevées en totale liberté sur parcours herbeux, céréales, maïs, produits laitiers, composent leurs repas de tous les jours, et c’est dans les champs qu’elles trouvent les compléments minéraux, (vers, insectes…) nécessaires à leur développement organique. Poularde de Bresse Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production . [1] The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936;[2] this became an appellation d'origine contrôlée (AOC) in 1957. The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d'origine contrôlée (AOC) in 1957. [2], Poulet de Bresse commands premium prices. She is typically white with blue-colored clean legs and a single comb. Continue shopping Proceed to checkout. [7] Retail prices are much higher; a price of £19.50 per kg was reported from London in 2011. Je suis mâle ou femelle issu du poussin de race Gauloise de Bresse. [2], The birds are kept free range for at least four months. The Poulet de Bresse. Poulet de Bresse may be produced only from white chickens (the Bresse de Bény variety) of the Bresse breed, raised within a legally defined area of the historic region and former province of Bresse, in eastern France. The age at slaughter of Bresse chickens must be at least 112 days and up to about 150 days. Poulet de l'Ardèche and Chapon de l'Ardèche is fresh meat from chickens and capons that are slaughtered when they are at least 81 days of age (chickens) or 150 days of age (capons), and are reared in the French region of Ardéche, with access to hills and pastures in the open air. There are about 200 breeders; each must have a minimum of 0.5 ha of pasture in the area of production, and allow a minimum of 10 m2 per bird. Home to roast: Are designer chickens worth the money? Produit « phare » de notre société, c’est avec délicatesse et respect, loin de toute inspiration industrielle, que nous abattons cette volaille. And like all good things from France, this natural beauty has its own Appellation d’origine Controlee, or guaranteed appellation of origin (AOC). It is thought that the bird dates back to the 16th century and the white variety of this chicken is famed for its meat. C’est assurément la pièce noble de la Bresse, aux qualités gustatives exceptionnelles, rôti aux châtaignes, ou préparé sous une croûte de sel, c’est le fleuron de notre région. Poulet de Bresse is a breed of chicken originating from the Bresse area of the Rhône-Alpes region of France. Lyon is not far to the south, and Dijon not far to the north. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". précisant le nom de la structure d’abattage agréée, • une étiquette spécifique poulet de Bresse effilé ou P.A.C. They have an appellation, get to eat real food and walk around the countryside—all regulated by law. However this is not France, and Sommerlad chickens are 100% Australian, developed specifically for Aussie farming conditions. Centuries later (in the 1930s) Bresse chicken farmers sought legal protection of their breed and, in 1957, poulet de Bresse was granted its own Appellation d'Origine Controlee - the same government-sanctioned guarantee of quality given to the best of French wine. Dans ce cas, les oiseaux sont engloutis à grande vitesse par une « moissonneuse à poulets », convoyés par tapis roulant, puis propulsés vivement dans les caisses. Menu list. We hope you … Lire la suite Locations to buy Bresse Poultry → Each bird must pass inspection by the Centre de Sélection de la Volaille de Bresse, the only breeding centre for the Bresse chicken. Henry IV, having stopped off at Bresse following an accident with his carriage, tasted the bird’s meat and demanded its inclusion on his courtly menu. 1 poulet de bresse (ideally, between 13 and 18 pounds) 4 cups crème fraiche 1 cup dry white wine ¼ cup butter Ground salt and pepper . N’hésitez pas à proposer de la Poularde, personne ne sera déçu ! I have now uploaded new pictures of them. However, Bresses may come in blue, splash, grey and black as well. Poulet de Bresse élevé en pleine air.When many executives think of Big Data, they think of large volumes of data. [3] The chef Georges Blanc, who is from Bourg-en-Bresse, has been president of the Comité Interprofessionnel de la Volaille de Bresse, the association which oversees the product, since 1986. No products. Januar 1995" ersetzt werden durch die Angabe "Dekret zur kontrollierten Ursprungsbezeichnung Volailles de Bresse". You will be charged for the weight you receive. The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status. B egining at 4 months old the Bresse are finished in specially made crates and fed grains soaked in milk for one to two weeks before harvesting. [1] Today the poulet de Bresse has the reputation of being the best quality table chicken in the world. True poulet de Bresse may only be raised in the region of Bresse, and only from the local breed of chickens, Bresse gauloise. It lies mainly between the towns of Mâcon, Chalon-sur-Saône, Dole and Lons-le-Saunier; Bourg-en-Bresse is within the area. Le Chapon de Bresse est abattu à l’âge minimum de huit mois et p. C’est après sept mois d’élevage (minimum) sur parcours herbeux que la Dinde de Bresse peut être commercialisée. The chickens of the Bresse region have long enjoyed a high reputation. The birds are raised on pasture (not tractors!) It’s almost impossible to find it in the U.S., but I encourage you to buy pastured or organic chicken. The capons must be at least eight months old and weigh a minimum of 8.25 pounds. ), about the price of the free range chickens I can get from the butcher. Alternatives to Poulet de Bresse bred in other countries. In fact, due to their healthy way of life, Bresse chickens are amazingly free from disease. Produit « phare » de notre société, c’est avec délicatesse et respect, loin de toute inspiration industrielle, que nous abattons cette volaille. Bresse chickens are treated like fine wine. with a limit to how many birds can be kept in a particular area. Heston Blumenthal has been banging on about these chickens for years and writers and chefs have praised its succulence and taste, calling it the "Rolls Royce of chickens". [8], This article is about the chicken. Poulet de Bresse (American Bresse), to be exact. By the 19th century, when gastro legend Brillat-Savarin declared the poulet de Bresse to be ‘the queen of poultry and the poultry of kings’, proper competitions had begun in Paris (1865) but it wasn’t until 1957 that the product attained its illustrious AOC … 1 x AOC Poulet de Bresse 1.0-2.0kg~. It may be produced only from white chickens of the Bresse breed raised within a legally-defined area of the historic region and former province of Bresse, in eastern France. This breed are meat birds from France that are highly prized. Approximately 1.2 million poulet de Bresse birds are produced each year, about 0.1% of the total annual production of chickens in France; about 10% are exported. The CIVB is confident that those on this list will be good ambassadors of Bresse Chicken, Bresse Poulard, Bresse Capon and Bresse Turkey! The area is roughly rectangular, approximately 100 km by 40 km, and includes parts of the départements of Ain, Jura and Saône-et-Loire, in the regions of Rhône-Alpes, Franche-Comté and Bourgogne respectively. Poulet De Bresse is on Facebook. The prices the other day were €8.60/kilo (about $4.75/lb. In comparison the strains used for LB or SB production are slaughtered between 81 and 110 days of age or at around 39 days of age respectively. Other countries have their own imitations, as well – in The Netherlands, too, where it is called “Poulet den Dungen”. All locations on this list sell Bresse Poultry and have experienced staff to field all your questions about it. From about 35 days they are fed cereals and dairy products; the diet is intentionally kept low in protein so that the birds will forage for insects. 2081/92 unter dem Punkt "Gegebenenfalls zu erfüllende Anforderungen" die Angabe "Dekret vom 4. They are then "finished" in an épinette, a cage in a darkened fattening shed, where they are intensively fed on maize and milk. A chicken raised in the Bresse area of France. LE POULET DE BRESSE. Just as wines are linked to government-sanctioned regions, so is a special chicken (in 1957 poulet de bresse was awarded its own appellation d’origine controlee in Bourg-en-Bresse … The poulet de Bresse is from a specific region in France (Rhone-Alpes). [1] Poulets or pullets are fattened for two weeks, and slaughtered at a minimum age of four months and a minimum weight of 1.2 kg; poulardes or large hens are fattened for four weeks and slaughtered at five months, when they weigh at least 1.8 kg; chapons or capons are also fattened for four weeks, and are slaughtered at eight months or more, at a minimum weight of 3 kg. LES SIGNES DISTINCTIFS D’UNE VOLAILLE DE BRESSE, Personnalisée et posée par l’éleveur à la patte gauche, Apposé à la base du cou, porte au dos le nom de l’expéditeur (scellé rouge de la Dinde), Constitue, pour la Poularde et le Chapon de Bresse, un signe supplémentaire de distinction. Volaille au plumage et pattes noires, elle ravit tous les gourmets grâce à sa chair tendre et moelleuse. The minimum live weight at departure for the slaughter house is 1.5 kg for male Bresse chickens Safety Notice from Pets4Homes - NEVER send money for a … Pour pouvoir être envoyés à l’abattoir par camion, les poulets sont d’abord attrapés et entassés dans des caisses : c’est le ramassage. (prêt à cuire). 1 Poulet de Bresse, carved into eight pieces: Each breast with wing (suprème) removed from the ribcage and sliced in two, diagonally, leaving each wing with a considerable chunk of breast meat attached, the remaining breast pieces which have retained integrity in shape, and the drumsticks and thighs separated at the joint. Dans le cas du r… Découvrez la Volaille de Bresse, produit emblèmatique et fierté de toute une région. The story of the poulet de Bresse, with its steel blue feet and bright white plumage, begins in 1591 when the bird was first mentioned in the town registers of Bourg-en-Bresse.
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