A French Poulet Rouge Chicken in Georgia

The following applies to how all poulet rouge chickens are raised at Nature's Harmony Farm:

• Birds spend entire lives only at Nature's Harmony Farm;
• Other than first 3 weeks in the brood house, birds spend entire lives on pasture, moved to fresh pasture every day;
• Slow growth heritage breeds;
• No antibiotics ever used;
• No hormones or growth stimulants;
• Fed an all-grain diet with no animal by-products; and,
• Processed on farm.

Label Rouge is a production method in France based on an approved specification that is respectful of animal welfare and protects the environment. Label Rouge traditional poultry tastes better than standard poultry. In France, flavor experts and consumer panels check its superior organoleptic properties every year in blind taste testing sessions. While no U.S. farm (including Nature's Harmony) can operate under the French Label Rouge program, we support the protocol and mimic as many as we can on our farm.

After discovering the older poultry breeds and the Label Rouge program, we wanted to reproduce the same products for our customers. The bird we selected, based on the naked necks in France, is regarded by many as having the best culinary qualities in the Label Rouge program. This bird has a very distinctive taste, a thin, translucent skin, an elongated breast with few feather follicles, a firm texture, and long legs.

Label Rouge Method vs. Supermarket Chicken

There are five main principles on which the Label Rouge protocol is based:

1. Hardy breeds, selected for their slow growth, their excellent meat and the way they adapt to free-range breeding methods.
2. Free-range or total freedom traditional poultry farming methods the birds are reared in little flocks and given plenty of space, grass and shade.
3. 100% plant-based animal feeds,mainly cereals (70 to 75% minimum content depending on the breed), with extra protein supplements (peas, soybeans, etc.).
4. The poultry is reared for a longer period (about twice as long as a standard fowl), which means that its meat is much firmer and tastier.
5. Safer health and hygiene standards, systematic inspections at all stages of production.

We provide much more free-range pasture than is called for in the Label Rouge program. Our birds are never de-beaked, and live to a minimum of 84 days before processing. The finished weights average 3 to 3 1/2 pounds.