Bresse chicken

The Poulet de Bresse, also referred to as Volaille de Bresse, is a distinguished French chicken renowned for its superior quality. Originating from a specific region in eastern France, these white Bresse chickens have enjoyed a celebrated reputation for centuries. Notably, the esteemed gastronome Brillat-Savarin once hailed them as the best-tasting chickens in the world.

The name "Volaille de Bresse" has been legally protected since 1936, and in 1957, it was awarded the prestigious appellation d'origine contrôlée (AOC) status. Today, Poulet de Bresse is acclaimed as one of the finest table chickens globally.

Raising Poulet de Bresse is a meticulous process governed by stringent regulations regarding the breed, the designated region, and the farming methods employed. These chickens are allowed to roam freely for at least four months and are fed a low-protein diet to promote natural foraging. Towards the end of their lives, they are transferred to a fattening shed to attain the desired finish. Depending on their type—whether pullets, poulardes, or capons—the duration of the fattening period varies before they are ready for market.

Annually, approximately 1.2 million Poulet de Bresse chickens are produced, with a small fraction being exported. These birds are easily identifiable by their slate-blue legs and a metal leg-ring bearing the producer's name. Due to their exceptional quality, Poulet de Bresse chickens command premium prices, significantly higher than those of organic or standard chickens.