▁for ▁at ▁least ▁four ▁months . ▁From ▁about ▁ 3 5 ▁days ▁they ▁are ▁fed ▁c ere als ▁and ▁da iry ▁products ; ▁the ▁di et ▁is ▁intention ally ▁kept ▁low ▁in ▁protein ▁so ▁that ▁the ▁birds ▁will ▁for age ▁for ▁insect s . ▁They ▁are ▁then ▁" fin ished " ▁in ▁an ▁ép in ette , ▁a ▁c age ▁in ▁a ▁dark ened ▁f atten ing ▁shed , ▁where ▁they ▁are ▁intens ively ▁fed ▁on ▁ma ize ▁and ▁milk . ▁P ou lets ▁or ▁pul lets ▁are ▁f atten ed ▁for ▁two ▁weeks , ▁and ▁sla ugh tered ▁at ▁a ▁minimum ▁age ▁of ▁four ▁months ▁and ▁a ▁minimum ▁weight ▁of ▁; ▁p oul ard es ▁or ▁large ▁h ens ▁are ▁f atten ed ▁for ▁four ▁weeks ▁and ▁sla ugh tered ▁at ▁five ▁months , ▁when ▁they ▁we igh ▁at ▁least ▁; ▁chap ons ▁or ▁cap ons ▁are ▁also ▁f atten ed ▁for ▁four ▁weeks , ▁and ▁are ▁sla ugh tered ▁at ▁eight ▁months ▁or ▁more , ▁at ▁a ▁minimum ▁weight ▁of ▁. ▁ ▁The ▁birds ▁are ▁market ed ▁with ▁the ▁head ▁and ▁characteristic ▁sl ate - blue ▁legs , ▁tradition ally ▁a ▁sign ▁of ▁authentic ity . ▁The ▁left ▁leg ▁car ries ▁a ▁metal ▁leg - ring ▁with ▁the ▁name ▁of ▁the ▁producer . ▁ ▁P ou let ▁de ▁B resse ▁commands ▁prem ium ▁prices . ▁In ▁ 2 0 0 2 ▁produ cers ▁of ▁pou let ▁de ▁B resse ▁received ▁an ▁average ▁of ▁€ 4 . 0 0 ▁per ▁kg ▁(