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C 268/22

EN

Official Journal of the European Union
31.7.2023

It is slaughtered at at least 101 days. The fillets have a pale, firm flesh. The legs have firm red muscles with welldeveloped intramuscular fat. The subcutaneous fat is dense, firm and evenly distributed across the back. It is traditionally presented partially eviscerated, with the offal, head, neck feathers and feet.
Cooked Poulet du Bourbonnais has a firm, dense texture before tasting, with subcutaneous fat. In the mouth, it has a firm, tender texture and an intense and persistent taste with a distinctive flavour of chicken stock.
The specific environmental conditions of the geographical area favoured livestock and mixed farming, near areas of cereal growing, where poultry farmers have been able to make use of the foodstuffs available to the poultry yard and to allow the chickens free range to help diversify their diet.
Poulet du Bourbonnais, which is obtained by crossing Bourbonnais males with recessive females, thereby allowing expression of the characteristics of this ancient breed, is well adapted to the natural conditions of the geographical area. Its conformation, thick neck feathers, long legs and long back allow it to cope with cold and wet periods. It shows specific patterns of behaviour that prompt it to explore the range and forage for part of its diet there.
The composition of the range, which provides both food sources and natural shelter spread out across the area, encourages that behaviour and stimulates the musculoskeletal system, thereby contributing to the firm flesh of Poulet du Bourbonnais.
The traditional use of dairy products in the diet of Poulet du Bourbonnais at the finishing stage, in addition to cereals produced in the geographical area, contributes to the pale colour of the fillets and the tender texture in the mouth.
Finishing in confinement allows the formation of intramuscular fat in the red muscles and subcutaneous fat, giving the product an intense and persistent taste with a distinctive flavour of chicken stock.
Slaughtering the chickens late, at at least 101 days, allows them to grow slowly and enhances their specific organoleptic characteristics.
Finally, the particular care taken during slaughter, butchery and preparation of the chicken preserves and brings out the characteristics of Poulet du Bourbonnais. Poulet du Bourbonnais is traditionally presented with its erminepatterned neck feathers, which allows it to be clearly identified on the stalls.
The renown of Poulet du Bourbonnais reflects the historical importance of poultry farming in the geographical area.
It has long enjoyed recognition on the market and owes a great deal to the poultry shows and the marchés primés, which sell fattened birds at the end of the year, and that is without mentioning sales to the people of the Auvergnes spa towns, such as Vichy.
Recognition by the press is both historical the front cover of the magazine Rustica in 1935, on which the Bourbonnais breed and its delicateand white-fleshed chickens take centre stage and contemporary mainstream press, culinary magazines, etc..
Poulet du Bourbonnais has long been a hit with butchers and restauranteurs, as is shown in particular by the correspondence of the Carlton and Thermal hotels in Vichy from the 1960s. It also inspires contemporary chefs, who have created original dishes.
Reference to publication of the specification https extranet.inao.gouv.fr/fichier/CDC-PouletBbnaisQCOMUE1.pdf