The Pota Blava, a traditional chicken to enjoy at the table

Since 1987, the traditional production sector and processors of the Catalan Prat breed have been grouped under the Protected Geographical Indication (PGI) Pollo y Capó del Prat (Prat Chicken and Capon). The main producer is Granja Avícola Torres, which produces Pota Blava chickens and capons and various high-quality derived products such as confit, lasagna, cannelloni, and croquettes.www.granjatorres.comThis is a breed that first catches the eye with its appearance, most notably its slate-blue legs, and which, once on the table, surprises from the very first bite. These are free-range birds, fed a diet supervised by the Protected Geographical Indication (PGI) itself to ensure a cereal content of at least 65% and the complete absence of growth promoters or animal fats. The PGI Pollo y Capó del Prat birds, however, belong to a native, rustic Mediterranean breed that has not undergone any crossbreeding, and whose rearing period averages five months, well above the minimum of 77 days stipulated by the regulations. These figures perfectly illustrate the respect and sustainability that guide the raising of a breed that preserves the flavor of tradition while highlighting the culture surrounding a high-quality, local agri-food product from the Baix Llobregat region. In this case, it is spearheaded by a farm located in the Llobregat Delta, which is responsible for delighting families during Christmas meals.

Highly processed and versatile meat

Its meat, rich in protein, tender and succulent, with an intense flavor and a subtle nutty aroma, pairs perfectly with traditional dishes and stews for this time of year, such as bonnet or roast Christmas chicken. As Montserrat Torres, president of the Protected Geographical Indication (PGI), points out, "the purple hue of the thighs indicates that it is a very carefully prepared meat, so if we opt for bonnet or roast chicken, we won't need an overly rich stuffing." Torres suggests preparing it with prunes or apples, "allowing the intensity of the Pota Blava meat to contrast with the sweetness of the stuffing." The only thing to keep in mind is that PGI specimens require slow cooking, which, depending on their size, will be at least two hours. "And always over low heat, accompanied by aromatic spices and constantly basted with broth, wine, or cognac," Torres concludes.