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The approximate area of production of the poulet de Bresse (in red) White Bresse de Bény chickens The poulet de Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse ...
Bresse Noire or Bresse de Louhans, cock bird. The Bresse Gauloise is a French breed of domestic chicken.It originates in the historic region and former province of Bresse, in the regions of Rhône-Alpes, Bourgogne and Franche-Comté, in eastern France.
Illustration of thirty-nine varieties of chicken (and one Guinea Fowl) . There are hundreds of chicken breeds in existence. [1] Domesticated for thousands of years, distinguishable breeds of chicken have been present since the combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to ...
Live capons in Hainan, China, displaying characteristic small head, comb and wattle. A capon (from Latin: cāpō, genitive cāpōnis) is a male chicken that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding.
This is a list of chicken breeds. For information about chickens in general, ... Brahma chicken; Branca (chicken) Bresse Gauloise; Brugse Vechter; Buckeye chicken;
Bresse is noted for the 1,200,000 chickens per year which are raised primarily outdoors by 330 stockbreeders, with a minimum of 10 square metres per bird. They are sold at an average of 10 euros per kilo. The chickens of Bresse, formerly ranging freely, were the first animals to have an Appellation d'Origine Contrôlée. Bresse chickens are ...
A well-known application is with Bresse chicken: Poularde de Bresse en vessie; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. [1] The roots of the recipe go back to Escoffier, and this preparation was made famous by Paul Bocuse among other Lyonnais chefs. [2]
The chicken breeds recognized by the American Poultry Association are listed in the American Standard of Perfection. They are categorized into classes: standard-sized breeds are grouped by type or by place of origin, while bantam breeds are classified according to type or physical characteristics.