Poultry : "Poultry" is a generic term designating all the birds bred for their chair or their eggs, or both (duck, cockerel, turkey, goose, pigeon, guinea fowl, hen, chicken). For convenience of distribution, some poultry houses sometimes add the rabbit domesticated. The meat these with animals has a good content of protein, from 20 to 23 g per 100 g, it also contains lipids (from 3 to 6 g per 100 g) and fer (from 1 to 2 mg per 100 g). It is at the origin of simple and economical dishes, great regional classics and more refined preparations. More and more "charcuteries»Industrial products are made from poultry. Poultry are often cut into parts for collective catering.
En Food, we reserve the term "poultry" for chair de chicken or hen, when used in preparations basic.
- Average production in France. We produce 900 thousand tonnes (in equivalent carcass) of chickens, 620 of turkeys, 300 of ducks, 120 of rabbits, 60 of hens, 38 of guinea fowl and 3 ofgeese. France is the world's leading producer of guinea fowl. The breeding of duck has developed there, particularly in the southwest, for the production of foie gras and duck breasts. France is also the world's second largest producer of rabbits, after China.
The poultry are sold eviscerated (or ready to cook), tapered (only the abdominal viscera are removed by the cloaca) or not emptied (subject bled and plucked). A poultry packaged for sale must bear a number from 1 to 4, indicating the "size" of the animal (weight, taking into account its presentation: eviscerated, emptied, etc.); the 1 corresponds to a young bird, weighing at most 850 g, ready to cook. In addition, a letter, A, B or C, indicates the "class" of the poultry (degree of fattening, development of muscles, feathers, defects). Finally, the animal can carry a tag or a label (around 250 currently), which specifies its origin.
Characteristics of the main poultry and rabbits
Name | Origin | Era | Look | Features |
---|---|---|---|---|
Quail | the whole of France | all year | 150-200 g, round | fine flesh |
Duck | ||||
Barbary | the whole of France | all year | stout (3-5 kg), plentiful muscles | rather firm, fine flesh |
Allier white | Bourbonnais | all year | fairly stout (3,5-4 kg) | fine flesh |
from Challans (or Nantes) | Vendée | all year | fairly stout (2,5-3 kg) | white, tasty flesh |
colvert | northern hemisphere | Fall-Winter | small | firm meat, game |
mulard (crossbreed) | the whole of France | all year | medium to large depending on force-feeding | flesh a little fatty, tasty; for foie gras |
from beijing | the whole of France | all year | fairly stout (3-3,5 kg) | fine flesh |
from Rouen (light) | Normandy | all year | fairly stout (3,5 kg) | very fine flesh |
Capon-Poularde | Landes, Bresse | déc. | up to 6 kg | very fine, delicate flesh |
Cock | the whole of France | all year | bulky (4-5 kg) | firm, tasty flesh |
Turkey-Turkey | ||||
American tanned | the whole of France | end of the year | 9-15 kg (male), 6-8 kg (female), black with bronzed highlights | succulent flesh |
Bourbonnais black | Bourbonnais | end of the year | 10-12 kg (male), 7-9 kg (female), black with metallic highlights | succulent flesh |
black from the Gers | South West | end of the year | 8 kg min. (male), 5 kg (female) | very fine flesh |
Sologne black | Sologne | end of the year | 10-12,5 kg (male), 6-7,5 kg (female), deep black | excellent flesh |
red of the Ardennes | Franco-Belgian Ardennes | end of the year | 10 kg max. (male), 7 kg (female) | very fine flesh |
Goose | ||||
from Alsace | Alsace | end of the year | 4-4,5 kg, gray (main variety) | for foie gras |
white Bourbonnais | Mix | end of the year | 7-10 kg, pure white | roast goose |
white Poitou | Poitou | end of the year | 5-9 kg, pure white | for down |
gray Landes | South West | end of the year | 6 7-kg | for foie gras |
from Guinea | Asia | end of the year | 4 5-kg | fine flesh, less fat |
Norman | Normandy | end of the year | 4-5,5 kg, white jars, gray and white goose | excellent flesh |
from Toulouse without bib | South West | end of the year | 6-10 kg, gray | fine flesh, for foie gras |
Pigeon | ||||
Flue | the whole of France | all year | 600-675 g, red (main variety) | fine flesh |
cauchois | the whole of France | all year | 650-800 g, mesh-coated (main variety) | fine flesh |
King | the whole of France | all year | 850-1050 g, white (main variety) | productive pigeon |
Texan | the whole of France | all year | 750-930 g, male and female in different colors | very productive meat pigeon |
Guinea fowl | the whole of France | all year | 1,2-1,5 kg, ovoid | typical flesh, tinted |
Hen-Chicken | ||||
bourbonnaise | all of France, mainly in the Allier | all year | 2,5 kg (hen) to 3,5 kg (rooster), white herminated with black | fine flesh |
Bresse | Bresse | all year | 2-2,5 kg (hen) to 2,5-3 kg (rooster), blue legs | excellent meat, capon |
Faverolles | the whole of France | especially at the end of the year | 2,8-3,4 kg (hen) to 3,5-4 (rooster), beard and 5 fingers | excellent flesh |
the arrow | the whole of France | especially at the end of the year | 3 kg min. (hen) to 3,5 kg (rooster), crest in the shape of horns | excellent flesh, capon |
gatinaise | the whole of France | especially at the end of the year | 2,5 kg (hen) to 3,5-4 kg (rooster), pure white | fine flesh |
Touraine geline | all of France, mainly in Touraine | all year | 2,5-3 kg (hen) to 3-3,5 kg (rooster), black | excellent flesh, the hen is marketed under the name of "Dame Noire" |
Gournay | all of France, mainly in Normandy | all year | 2 kg min. (hen), 2,5 kg (rooster) | fine flesh |
Houdan | the whole of France | especially at the end of the year | 2,5 kg (hen) to 3 kg (rooster), crest, beard and 5 fingers | excellent flesh |
Marans | the whole of France | all year | 2,6-3,2 kg (hen), 3,5-4 kg (rooster) | big extra soft eggs |
Meuse | the whole of France | especially at the end of the year | 2,4-3,4 kg (hen). 3,4-4,8 kg (rooster), 5 fingers | excellent flesh |
Sussex | the whole of France | all year | 3,2 kg min. (hen) to 4,1 kg (rooster) | very good flesh, white skin |
Poussin | the whole of France | all year | 250-300 g | delicate flesh |
Rabbit | ||||
Champagne silver | the whole of France | all year | 4,5-5,25 kg, silver fur | fine flesh |
Californian | the whole of France | all year | 4-4,5 kg, white with black ends | fine flesh |
burgundy fawn | the whole of France | all year | 4-4,5 kg, fawn | fine flesh |
white giant of Bouscat | the whole of France | all year | 6 kg and over, white | good flesh |
giant of Flanders | the whole of France | all year | 7 kg and over, gray (main variety) | large meat yield |
giant french butterfly | the whole of France | all year | 6 kg and over, white with black markings | good flesh |
New Zealand | the whole of France | all year | 4,5 5,25-kg | fine flesh |
Poitou rex | Poitou | all year | 3,5-4,75 kg, short fur | fine flesh |
Russian | the whole of France | all year | 2,4-2,7 kg, white with black ends | excellent flesh |
History of poultry: In the Middle Ages, poultry (with the small game) was sold by the “rotisseurs-oyers” and the “chicken houses”. Poultry was then called “chicken”; the breeding of pigeon was feudal privilege.
The pullet made its appearance in the XNUMXth century. During the Renaissance, poultry began to be fattened “on moult”. In the sixteenth century, the turkey came from America and the guinea fowl, forgotten since the Romans, reappeared thanks to the Portuguese, who brought it back from Guinea. From the XNUMXth century, a distinction was made between free-range chickens and those that were fattened. Muscovy ducks et geese were then more sought after than rabbits. In the XNUMXth century, thegoose had become a bourgeois dish, but we made a lot of the ducks of Rouen.
See poultry under Game.
See as well Poultry et Poultry under Mouth slang.
Quotation from the French writer Louis-Ferdinand Destouches, known as Céline (1894-1961): “Cascade he believed in nobody question gargamelle! He did his own shopping three times a week…He brought back what he found the nicest, plumpest in poultry, turkeys like this! chickens like that! lambs like you don't see anymore…! to fart all the dishes in the oven! super fine salty meadows … when he found a dozen of our woodcock” in the novel Guignol's band. (1952)
The most common poultry:
Culinary uses of poultry : In the past, we often started by doing boasting ou boil what had to be roast, and conversely, processes still used by large chefs.
The classic techniques of baking of poultry are the roast (the most common), the poached, ember and stove (especially for with animals older or taller, as well as for giblets), the sauté, and sometimes the steam cooking or grilling.
Poultry stuffed is a preparation which is becoming scarce. Poultry livers, gizzards and, more rarely, ridges et kidneys de coq know various jobs in Food.
Poultry gives rise to preparations hot ou cold, never raw.
In domestic or regional cuisine, the most common are the so-called " casserole "Or" at the pan ", the fricassee, messed up, poule au pot and coq au wine ; the most elaborate include theasp, ballotina, hot-cold, medallions, supreme, turbans, souffles, bites, vol-au-vent and the preparations " to the queen ».
Some classic poultry-based culinary preparations: