The basse-cour tradition is still very much alive in Provence as you can see from the for sale sign above at my local Co-op Agricole . The traditional French term “basse-cour” literally means “low courtyard” or “lower court.” Historically, it referred to the enclosed area near a castle or manor, in days gone by, where domesticated animals like chickens, ducks, and other poultry were kept. Over time, it became associated with the farmyard or barnyard. And it’s plain to see, the French still maintain this tradition of small-scale rearing of small domestic or wild animals intended for consumption in their back-yards.
I had lost my favourite laying hen to a buse, a French type of buzzard, so yesterday was the first day in the year to go buy new ones. The weather unfortunately was dull and grey compared the sunny March day last year when I took my first steps on my mini-basse-cour journey. There were however, still a steady stream of people buying laying hens, roosters, guinea fowls, quails, ducks, geese, rabbits and some fancy decorative fowls.
Surprisingly I never see any pigeons on sale! I wonder why, as when when driving around, you can find some beautiful architectural evidence of old pigeonniers or dovecotes, the English word for them. Pigeonniers served several purposes in the old days on French estates and farms: Providing a source of meat and eggs – The pigeon droppings were used as fertiliser – also owning a pigeonnier was once a privilege reserved for the nobility. Maybe that is why they were not to be found in the typical basse-cour.
I’ve always been enamoured with the French basse-cour tradition. I had visions in my head of generations of people, rearing all their own small-scale animals, therefore providing all their own livestock, except for beef.
There was also the tradition of ‘tue-cochon’ or pig slaughter amongst families, which was once a matter of survival. Before refrigeration, the process of salting and drying pork, the making of confit, pâte, boudin, sausages, and all sorts of charcuterie was crucial. Here’s a wonderful Gastro Obscura post about a family that still carry on the family tradition.
In the days of no supermarkets and many shops, you could provide your own protein, needing only the local epicerie for your dried goods, like flour, salt, coffee etc. You would also have a full potager going for all your vegetables and fruits.
A romantic idea I know, however throughout France there are villages with their Co-op Agricole shops, and these animal breeders would turn up from March onwards for family’s to stock up on their needs. As I said, I had lost a hen to a buse, so I now had only two hens. With the loss of the second hen in the pecking order, the most bullied third hen, had moved up one in the pecking-order so has become braver and more self-confident.
I had learnt by my experience that the third one was always left out and the poor thing was at the bottom of the pecking order, and somewhat traumatised. I thought I would get another two as they would be their own little group and hopefully more courageous in dealing with the now two top hens. (Update: I am so pleased, I got two as the two little ones do everything together.)
Early days yet but there are still some fracas going on, and I have administered homeopathic remedies to help us get over this little hump in our basse-cour journey. I read an article where Geoff Johnson a UK vet who uses a lot of homeopathic remedies in his practice. He suggested Lachesis for the “bullies” (the two older hens!!) and Staphisagria for the “bullied” (the two little pullet newbies). Fingers crossed for an easy transition as they create their own more amicable relationship arrangements.
Update: The Lachesis and Staphisagria have worked wonders. Day five, and there is a calm in the chicken yard, if not exactly an absolute total peace 🙂 The staphisagria has made the little ones more brave, and has calmed down the bullying older girls thank goodness! Here is the very informative link.
I decided on Rousse chickens this time round, as the coucou fermiers in my experience are notorious for being broody, and as I have had them a year now, they have spent more time being broody with me not having many eggs . . . I called them my fluffy bottomed freeloaders!
So with 2 new Rousse little hens in the house, even on their second day with me, one little hen has already gone up to the coop, laid a tiny pullet egg and come back down again to forage. It was weeks before the other hens laid any eggs at all, then just as I got all excited about lots of eggs, they would go into broody-hood again.
These new Rousse ones do seem a little more switched-on than the others were so we will see. A friend who has always had Rousse hens said he didn’t have all that fuss with his. He said they were strong, healthy and easy to care for, so I thought I would give the Rousse hens a try-out.
So as well as Eglantine, and Violette, we now have Roussette, and Sybille also. Poor Sidonie got severely injured by the buzzard and had to be sent on her way to chicken heaven.
I was on my way to lunch with my son and his family when I saw poor Sidonie walking towards me with her horrific injury. I promptly picked her up, put her in an ancient Fortnum & Mason basket I had hanging around, that was just her size, and drove her to my son.
My son had to stop his cooking and do “the deed” with poor Sidonie. How he managed it I am not sure, as when he was small he had for some reason a fear of all feathered beings. Not only did he manage that, but my grand-son back from university for the christmas holidays, then suggested that the life of the little chicken should be honoured and that we should make a meal out of her! Here is Eglantine, Violette, and Sidonie is on the left. (Nicknamed Egg, Sid, and Vi).
My brave son managed that also, with the help of youtube, and he made a Sidonie chicken soup. was not party to that, so far I can only do the eating of the eggs. I take my hats off to those brave souls, who raise meat-chickens and dispatch of them on a regular basis for their own consumption.
I already know that because of what I feed my girls, that their eggs are top-notch and seem better than I can buy. So I can imagine rearing your own, the quality and taste will also be top-notch. The last chicken I purchased at Luberon Bio in Apt was just glorious. I cooked it in my instant pot for a bit till tender. Then stripped all the meat and put the bones back onto cook for long to produce the best chicken stock I have ever had.
Standing in the line waiting to pick-up my new chickens, when I was there for the first time last march, I loved eavesdropping on all the conversations of those who had much more experience than I did. This time it was no different . . . though I now felt a part of the glorious cultural tradition that is the French basse-cour. So yes, an unusually very grey day for Provence, but it was still a very exciting day for me, driving back with my two new little charges in a box on the back seat of my car. Yes the basse-cour tradition is still very much alive in Provence, and I am sure all of France too.
Basse-Cour Traditionnelle: This charming French youtube video is of a good working basse-cour . . . it is a bit long and in French, but view just a little and you get the full gist of what I mean. It gives a wonderfully picturesque and practical view of this charming and useful tradition . . . especially with the soaring cost of properly raised farm animals for consumption. AND no epic use of antibiotics and soy feed (which makes me itchy), and proper grain and veggies.
Elevage de Volailles Fauque
Tel: 04 66 83 60 48
See website for 2025 sales dates and village Agricole Co-ops
