Poulet de Challans

This post is written for a faithful follower, a hobby farmer living in Greece who is keen to improve his own products.

How silly are the Americans with all their blah-blah about organic, natural, etc. I hate to think how consumers get fooled. The USDA has very specific rules to define “organic” production and prohibits the use of the term “organic” on packaging of any food product not produced in accordance with its rule. According to USDA, the organic label does not indicate that the product has safety, quality or nutritional attributes that are any higher than conventionally raised products – go figure.

Now step back and think “chicken”, and now think France where I am heading in a few weeks. A place that is a disaster politically, but they consistently produce some of the globes finest birds, cheese, wine, bread and landscapes.

The black hen Challans, an old French breed, located in the region of Nantes and Challans near the Bay of Biscay, the result is a cross of native chickens with roosters, Langshan black orpington, introduced by English sailors during their stops in Nantes. Although it has existed since at least the mid-nineteenth century in the Vendée, the standard of the breed was only established in 1967.

They say, “King of the fields”, the chicken Challans is an incomparable delicacy of taste with a thin and crispy skin. Selected from the black strain of the Vendée, they are raised for 81 days in order to fully develop her thighs and strengthen his flesh and at age 6 weeks they have open access to the pasture.

A Red Label guarantees compliance with the specifications laid down for that chicken and quality is guaranteed. Aged in a grassy marsh Vendée, it is ringed chick (direct from the nest) to ensure full traceability and the protect is ace.

As a side note: The history of Orpington Chickens: William Cook of Kent, England developed the Orpington from Black Langshan, Black Minorca, Black Plymouth Rock crosses. Buff and White varieties were developed from other crosses. Cochin blood was also used in some of the earlier crosses as evidenced by the looseness of feathering. Orpingtons were first admitted to the American Standard of Perfection in 1902 in the English Class.

source: F. Zégierman