Local are so proud of it : once cooked, the black-leg chicken offers a firm, tasty meat under a deliciously thin and crispy skin.
Origins : Traditional breed from the Vendée
Access to grassy open runs : 6 weeks
m² per bird : 2,2 m²
Minimum slaughter age : 81st day
Certification granted : 1969
Certification N° LA 05/69
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