Volailles du Gatinais (Gatinais poultry)

From Cookipedia

Volailles du Gatinais

IGP Volailles du Gatinais are farm poultry (chickens, guinea fowl, Muscovy ducks, turkeys, capons, poulardes and geese) sold fresh or frozen, whole, ready to cook, prepared for roasting or jointed (except festive poultry).

Geographical area : 256 communes in the départements of Essonne, Seine-et-Marne, Loiret and Yonne in France

Proof of origin : All of the links in the network are listed (hatcheries, food producers, breeders, slaughterhouses). Documentary records are kept for every batch of poultry: 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 carcasses from the slaughterhouse, declaration of the labels used for the poultry after slaughter and declaration of downgraded poultry. 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 : Slow-growing stock, farm birds raised in the open air or free-range, slaughtered at a minimum age, fed with a high percentage of cereals, graded after slaughter.

Link: The link with geographical origin is based on two factors:

A historical reputation linked to the existence over the last few centuries of poultry-breeding on the farms of the region. This produce was put on sale in important regional poultry markets. The Gâtinais breed of hen was particularly renowned for the quality of its meat. Production, based on stock with a long local ancestry, was resumed in the fifties.

A current reputation: the Gâtinais stock is still being bred today. The granting of the red label was a means of certifying the superior quality of Gãtinais products and of reinforcing the reputation that the poultry now enjoys throughout France

Gastronomy : As all poultry, also IGP Volailles du Gatinais can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. The fowl can be cooked in different ways depending on the product which can be whole or in slices. Very good to prepare tasteful and refined second courses. Ideal for roasts seasoned with butter and aromatic herbs or recipes accompanied by local sauces.

Reference: The European Commission