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  • 3 days ago
En 2024, le poulet s'est hissé au rang de viande la plus consommée en France. Bon marché, riche en protéines, faible en matière grasse, il se plie à toutes les envies. Mais derrière cette véritable passion française se cachent des zones d'ombre : opacité sur les conditions d'élevage, risques liés aux produits ultra-transformés, labels en tout genre et importations low-cost. Comment reconnaître un bon poulet ?
Transcript
00:00Already available on france.tv
00:02A good chicken is a chicken that's firm and healthy
00:05What's behind the growing success of chicken?
00:07Today, between 80 and 85% of chicken produced in France is turbo chicken
00:11Deformed chickens that are really extremely large
00:14We're already starting to find hidden sugars
00:17Normally there is no sugar in a nugget
00:18And how do you choose the right products?
00:20We have information that tells us wooded range
00:23And in fact they're really living their chicken lives
00:25Fried chicken makes you happy
00:26It's not complicated
00:30Chicken Mania on our platform and tonight at 9.05pm on France 5

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