Volailles du Charolais (Charolais poultry)

From Cookipedia

Volailles du Charolais

IGP Volailles du Charolais are chicken carcasses or cut pieces with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity. Marketed fresh or frozen, whole (oven ready or with giblets) or in sections.

Geographical area : The département of Saône-et-Loire to the east of the River Saône, as well as certain districts in the départements of Loire and Allier in France

Evidence of origin: All of the links in the network are listed (hatcheries, food producers, breeders, slaughterhouses). Documentary records are kept for every batch of poultiy : declaration by the breeder of birds added to his stock, delivery slips for day-old chicks, declaration of departure for the slaughterhouse and receipts for collection of carcases from the slaughterhouse, declaration of the labels used for the poultry after slaughter and declaration of downgraded poultiy. The labels are all numbered. Checks on the consistency of the above information mean that the origin of the product can always be traced.

Acquisition: As per specifications indicated on the label: slow-growing stock; farm poultry raised in the open air or free-range, minimum age set for slaughter, fed with a high percentage of cereals, graded after slaughter.

Link: The link with the geographical origin of the product derives from the following factors:

Reputation: Since 1978, selective breeding has produced a variety of chickens with bluish-grey plumage. This is the variety that is currently being marketed. The award of the Red Label in 1988 testified to the superior quality of the product. Characteristic feature: The poultry are reared in a grassland environment, and the poultry's grass intake helps to enhaince their organoleptic qualities.

Gastronomy: IGP Volailles du Charolais can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. The fowl of IGP Volailles du Charolais can be prepared in different ways depending on the cut chosen. It is used to prepare a lot of dishes, from the simplest to the most elaborated, but, due to the high quality product, it is mostly used to cook highly elaborate second courses. This poultry can be cooked whole or in slices, boneless, stuffed, roasted in oven, stewed or fried. It can be seasoned with aromatic herbs, spices or white sauce and during cooking it can be sprinkled with aromatic wine.

Reference: The European Commission