Description
The Volaille de Houdan PGI is fowl obtained from the Gallus species and the Houdan breed. It is ideal for the lands of the Île de France e Centre regions.
Production Area
The production area of Volaille de Houdan PGI covers the departments of Eure in Haute-Normandie, Eure-et-Loir in the Centre and the Yvelines regions, in the Île-de-France area.
Production Method
Volaille de Houdan PGI farming takes place in the open air. The nutrition of chickens, pullets and capons consist above all of cereals and vegetable proteins.
Appearance and Flavour
The Volaille de Houdan PGI is characterised by white skin and black feathers with white spots, it is lightweight with thin skeleton and has a double comb. The minimum age for slaughtering is of 105 days. The flesh is white and has a fondant consistency with veins of fat only in capons.
History
The fame of Volaille de Houdan PGI is linked to the historic breed of Houdan. This very ancient, French breed was famous in the period going from the end of the 19th century until the half of the 20th century, but it seems that it was discovered even earlier in the 13th-15th century. Numerous bibliographic documents confirm its fame.
Gastronomy
The Volaille de Houdan PGI can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. Volaille de Houdan PGI is used to prepare a lot of dishes with variable cooking methods depending on the cut chosen. It can be roasted, stuffed or not, or in slices roasted in oven. The fillets are tasteful seasoned with curry sauce. The capon is a traditional Christmas dish, roasted in oven and served with chestnuts roasted in the cooking sauce. The tender fowl of Volaille de Houdan PGI is ideal for fricassees with egg- and lemon-based sauce accompanied by legumes.
Marketing
The Volaille de Houdan PGI includes different types of products, depending on the specific varieties of poultry of the denomination which are individually written on the package. Amongst them, there are poulet, poule, chapon, pintade (chicken, pullet, capon, guinea hen). It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere which guarantee a longer conservation and keep its organoleptic features.
Distinctive Features
The typical, thin skeleton of Volaille de Houdan PGI makes it a lightweight poultry but, at the same time, much fleshy. Its flavour is similar to the one of pigeon or partridge.
