Poularde global price quotes

The current, latest prices of Poularde in the world in the global markets

poularde (whole) tapered France label

Price range: 6.5 - 8 EUR / 1 kg | Market: MIN Rungis | Date: 2021-12-31

poularde (whole) tapered France AOC

Price range: 18 - 22 EUR / 1 kg | Market: MIN Rungis | Date: 2021-12-24


In the French language, poularde is a term used to distinguish a particular kind of fattened chicken from other chickens. A poularde is a young female chicken that has been specially fed and kept for at least 120 days before slaughter, typically with rich food containing estrogen, but without the stress of laying eggs first. The meat is white and tender, the skin soft and yellowish. Poularde de Bresse is a special designation for poulardes from Bresse, a French province bordering Switzerland. Their quality has been recognized since the 13th century and they are listed as one of the world's 14 most endangered species by the Livestock Conservancy (because fewer than 20000 newborn chicks per year are produced in France). There are only four farmers in Bresse who have been designated to work with the Poularde de Bresse, which has a very high feed-to-meat ratio and is fed a special cereal developed by INRA, "one of the leading agricultural research centers in Europe." In cooking, poularde refers to a fattened chicken that is served roasted, sometimes stuffed with truffles and foie gras. Poularde is also a style of French cooking for chickens, in which the bird is roasted until the skin becomes crisp and browned, then larded with butter and basted frequently while roasting. The result is a plump bird with an abundance of rich, but lean flesh that produces a light-colored broth. Containing little in fat or dark fibers, this soup has a delicately flavored, subtle nature that makes it elegant for serving guests at dinner parties. The soup also tastes lightly sweet and has a hint of bitterness. Poularde is a culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past, it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon. Although poularde is used to refer to a fattened chicken, the word has been adopted by some restaurants for a type of dish consisting of a roasted poularde served on a bed of creamed mushrooms and garnished with truffles.

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