Volailles du Forez (Forez poultry)

From Cookipedia

Volailles du Forez

IGP Volailles du Forez are poultry (white and black chickens, turkeys and capons) carcasses or cut pieces with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity.

Geographical area : The département of the Loire and adjacent districts (27 districts in the département of Puy-de-Dôme, 16 districts in Haute-Loire and four districts in Saône-et-Loire.

Proof of origin : All of the links in the network are listed (hatcheries, food producers, breeders, abattoirs). 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 abattoir and receipts for collection of carcases from the abattoir, 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.

Aquisition : Pure or crossbred slow-growing stock; reared in the open air; cereal-based feed and minimum age set for slaughter of each type, close to sexual maturity; carcasses graded at the abattoir.

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

Historical reputation, linked to the existence from the 19th century of poultry breeding on the farms of the region. Their produce was marketed at several regional poultry markets and fairs. The cou-nu du Forez variety served as the basis for the creation of the present cou-nu ("bare-necked") stock.

Present reputation: The region's producers naturally use a cou-пи variety descended from the original stock. The major restaurateurs of a region famous for its cuisine use Forez poultry.

Gastronomy : IGP Volailles du Forez can be conserved in the refrigerator for a few days, in their original package. These precious fowls are eaten grilled, roasted in oven, boiled, stewed or fried. They are ideal to prepare elaborated and refined second coursed and for different types of dishes. They can be stuffed with dry fruits, plums, foie gras and truffle. First sauté in butter and then sprinkled with wine or milk cream, they are served combined with vegetable or mushroom trimmings. The Dinde Fermière de Noël (Christmas farm turkey) is raised to prepare local dishes for the feast days and, thanks to its fattier and tenderer flesh, it can be slowly cooked for a long time.

Reference: The European Commission

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