2012 – a good year for caged hens?

Happy New Year!!

I was a bit later than usual opening up the henhouse on New Year’s Day ( our celebrations went on long into the night!!) and found them all sitting in a line at the top of the house, eager to get out. As I watched them run out stretching their wings and clucking enthusiastically I wondered how many of Europe’s battery hens were enjoying their extra 200cm2 of cage space as a result of the new EU legislation.

Happy hens!

 

From 1st January 2012 the new law states that all battery cages, which up until now have allowed each bird a space less than the size of an A4 piece of paper in a sloping wire bottomed cage, must be replace by “enriched” cages, which allow 750 cm2 of wired floor space per bird as well as nesting & perching areas and litter to scratch in.

In effect, not including the nesting areas which can be shared by up to 100 birds, the extra space amounts to not much more than the size of an average Christmas card. Hardly a big improvement but a step in the right direction I suppose, given that  at least being able to walk around a bit must be better than not at all.

But there’s still a long long way to go. Although having had 12 years to prepare for it many countries still aren’t compliant & probably won’t be for many years to come.

In contrast our little flock have the luxury of a whopping 611,111cm2 each and a henhouse with straw filled nesting boxes,a sawdust covered floor, perches at all different heights & ladders to climb up.

Admittedly, we aren’t exactly producing for Carrefour but still… it makes you think.

We can all do our bit to help though by refusing to buy eggs from caged hens, enriched or otherwise. When we occasionally have to supplement our little supply of eggs , we only ever buy those labelled with code 0 ( organic) or 1 ( free range). Code 2 are barn eggs from hens which are housed in large sheds with room to scratch, perch & dust-bathe but no permanent access to outside & code 3 eggs are from caged hens – there isn’t a separate code for eggs from enriched cages.

This year we’re planning to add a few more hens to our flock so that guests can buy fresh eggs straight from the henhouse.

 

freshly laid eggs

Of course it won’t change overnight, & just swapping over to free range eggs won’t be enough….what about all the things we eat which contain processed eggs – powdered or in liquid form?  Or going a bit further, what about the chickens we eat? What kind of life have they led?

But it’s a start and hopefully somewhere down the line the cages which cause these birds to suffer & endure such an unnatural lifestyle will become as rare as hens’ teeth.

A very Merry Christmas!!

A very Merry Christmas & a Happy 2012 to everyone!!

One thing we’ve noticed about Christmas in France, especially out here in “La France profonde” is the understated way in which it’s celebrated. Here, it’s all about family, good food and very modest gifts.

(They do tend to have a fondness for decorations though which seem to include an inflated Santa attached to a rope ladder hanging from every 2nd chimney in the area!)

around Proissans

Inflated Santas seem to climb up every other house!

Now, whereas I find the escape from over-commercialised panic buying a great relief- no hours of waiting in supermarket queues amidst seas of overflowing trolleys- the lack of pre-Christmas buzz does tend to leave me with the feeling that it’s not really happening.

So, feeling a bit flat, I was really pleased to be invited by Madame Faure from Jayac (Mamie to Emma & Alistair!) to help her make her Christmas gift to her family – a selection of home made duck confit and patés de foie gras.

The process started with a visit to the local farm to collect the duck. This was then jointed and all the fat trimmed off and cut up to cook the confit in later.The duck pieces were salted then left overnight.

The next day we collected cans from the local mayor who has a goose farm.We packed these with sausage meat and a generous portion of duck foie gras in the middle. Another trip back to the mayor to have the cans sealed and then these were simmered for two hours on an open fire in the stone barn.

cooking confit de canard

2 hrs of cooking on an open fire

Meanwhile the duck, cooked in its own fat, was packed into glass jars to be cooked again on the open fire after the paté.

As the duck simmered, we had tea with home made cake and Mamie Faure related tales of Christmasses gone-by at Les Crouquets, where she was born!

I came home feeling very festive indeed with the true meaning of Christmas still ringing in my ears!

Wishing you all a very merry Christmas and all the very best for 2012!