View source for Volailles du Charolais (Charolais poultry)

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|title=Volailles du Charolais (Charolais poultry)
|titlemode=replace
|keywords=#poultry #wine #chicken #sauce #herbs #roasted #stewed #spices #chickens #fried 
|hashtagrev=12032020
|description=Indication Géographique ProtégéIGP Volailles du Charolais are chicken carcasses or cut pieces with firm flesh and superior organoleptic..
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[[Image:Volailles du Charolais.png|300px|thumb|right|Volailles du Charolais]]
'''[[Template:Indication Géographique ProtégéeFr|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''':  [[Template:Indication Géographique ProtégéeFr|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 [[Template:Indication Géographique ProtégéeFr|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:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=766 The European Commission] ''' 

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Poultry]]
[[Category:PDO-PGI-TSG ingredients]]

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