Gazing out from his 265-acre farm to the silhouetted Jura mountains in the distance, Jean-Michel Sibelle expounded on the intricate secrets of soil, climate and breeding that have made his chickens — blue feet, white feathers, red combs in the colors of France — the royalty of poultry.
The “poulet de Bresse” is no ordinary chicken. It was recognized in 1957 with a designation of origin, similar to that accorded a great Bordeaux. Moving…