Jake Harper
The Bresse chicken breed, considered a national treasure in France, is reputed to be the best-tasting chicken in the world. It is said that the French Bresse must be raised in France to be considered a true Bresse chicken. American Bresse chickens, on the other hand, are a relatively new addition to the United States and Canada, having been imported only since 2011. They are known for their red combs, white feathers, and blue legs, resembling the colors of the French and American flags. American Bresse chickens are also excellent egg layers, with some laying close to an egg a day throughout the year. When crossed with the White Chantecler, a Canadian breed known for its white plumage and tight feathering, the resulting offspring may inherit a combination of traits from both parents, such as the white feathers of the American Bresse and the frost-resistant comb of the White Chantecler.
| Characteristics | Values |
|---|---|
| Chicken breed | White Chantecler |
| Creation | First crossing a Dark Cornish male with a White Leghorn female, and a Rhode Island Red male with a White Wyandotte female. Then, pullets from the first cross were mated to a cockerel from the second cross. Finally, selected pullets from this last mating were mated to a White Plymouth Rock male. |
| Egg laying | Up to 220 light brown/pinkish eggs per year, good winter layer |
| Meat production | Well-fleshed breast |
| Comb and wattles | Small red cushion comb, nearly no wattles |
| Eyes | Reddish bay |
| Colour | White, Partridge |
| Flesh and legs | Yellow |
| Chicken breed | American Bresse |
| Origin | France |
| Diet | Dairy, corn |
| Egg laying | Excellent egg layers, start laying eggs by week 18, close to an egg a day through spring, summer, and autumn. |
| Meat | Fast-growing meat birds |
| Colour | Red, white and blue |
| Rooster characteristics | Large, bright red single combs and wattles, all-white feathers, blue legs |
| Hen characteristics | Red comb, white feathers, blue legs |
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What You'll Learn
- American Bresse chickens are excellent egg layers, with some laying close to an egg a day
- The breed is quite new to the US and Canada, having been imported only in 2011
- The White Chantecler was admitted to the American Standard of Perfection in 1921
- The Chantecler chicken is an exceptional dual-purpose breed, noted for being very hardy
- The Bresse chicken diet includes raw milk and organic cracked corn
American Bresse chickens are excellent egg layers, with some laying close to an egg a day
American Bresse chickens are not considered "true heritage breeds" but are rather hybrid heritage breeds with blue legs and blue-tinted skin. They are primarily raised in France, specifically the Bresse region, and are thus considered a symbol of the French flag. American breeders replicate the environment and diet enjoyed by French Bresse chickens.
American Bresse chickens are fast-growing meat birds, growing faster than the usual dual-purpose breeds such as Rhode Island Red or Plymouth Rock. They are considered to have superior meat quality and flavour, with fat-marbled meat that is sought after by renowned chefs.
Some American Bresse chickens can start laying eggs by week 18 and will lay close to an egg a day through spring, summer, and autumn. Many American Bresse chickens lay 250 eggs per year, or more. The eggs are typically medium-sized and are laid 3-4 times a week.
The Chantecler chicken is another breed that is noted for its egg-laying abilities, producing up to 220 light brown/pinkish eggs per year and being a good winter layer. It was developed in Canada and was introduced to the public in 1918, admitted to the American Poultry Association Standard of Perfection in 1921.
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The breed is quite new to the US and Canada, having been imported only in 2011
The American Bresse chicken breed was imported to the US and Canada in 2011. This breed is considered a national treasure in its native France, where it is reputed to be the best-tasting chicken in the world. In fact, a roasted Bresse can cost hundreds of dollars at a Parisian restaurant. While the American Bresse is most commonly found in all-white plumage, it can also be found in blue, black, splash, and grey varieties, although in fewer numbers. All American Bresse chickens have blue to steel-grey legs.
American breeders replicate the environment and diet that French Bresses enjoy as much as they can. American Bresse chickens are excellent egg-layers, with some laying close to an egg a day through spring, summer, and autumn. They are also very fast-growing meat birds, growing faster than the usual dual-purpose breeds such as Rhode Island Red or Plymouth Rock.
The White Chantecler is another chicken breed that was developed in Canada. The breed was created by crossing a Dark Cornish male with a White Leghorn female, and a Rhode Island Red male with a White Wyandotte female. The Chantecler chicken is noted for being very hardy, laying up to 220 light brown/pinkish eggs per year, and having a well-fleshed breast for good meat production. The breed was introduced to the public in 1918 and was admitted to the American Poultry Association Standard of Perfection in 1921.
Today, the Chantecler chicken breed is listed as critically endangered. The White Chantecler is considered a rare breed, with fewer than 500 breeding individuals in the United States and five or fewer primary breeding flocks. Efforts are being made to conserve this rare chicken breed.
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The White Chantecler was admitted to the American Standard of Perfection in 1921
The White Chantecler is a Canadian breed of chicken, reared for both egg and meat production. It was bred in the early 20th century at the Cistercian Abbey of Notre-Dame du Lac in Oka, Quebec, by Brother Wilfred Chatelain, a Trappist monk. The breed was created with the intention of developing a chicken that could withstand Canada's harsh winters.
The White Chantecler was created by crossing a Dark Cornish male with a White Leghorn female, and a Rhode Island Red male with a White Wyandotte female. The pullets from the first cross were then mated with a cockerel from the second cross. Finally, selected pullets from this last mating were bred with a White Plymouth Rock male, resulting in a pure White Chantecler. The development of the breed began in 1907 or 1908, and the breed was introduced to the public in 1918.
In 1921, the White Chantecler was admitted to the American Poultry Association's Standard of Perfection. This recognition is significant as it acknowledges the unique characteristics and quality of the breed. The White Chantecler is one of only two poultry breeds from Canada and the only one known to have been created by a member of a monastic order.
Today, the Chantecler is considered an endangered breed, with a conservation status listed as "at risk/endangered". It is estimated that there are around 1000 birds in the province of Quebec, with small numbers found elsewhere in Canada. Despite its endangered status, the breed has regained some popularity in recent years, and efforts are being made to ensure its survival.
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The Chantecler chicken is an exceptional dual-purpose breed, noted for being very hardy
The Chantecler chicken is a dual-purpose breed known for its hardiness and ability to withstand cold climates. The breed was developed in Canada by Brother Wilfred Chatelain, who sought to create a chicken that could withstand the country's harsh winters. The breeding process involved crossing several breeds, including Dark Cornish, Rhode Island Reds, White Leghorns, and White Wyandottes. It took 13 years of dedicated work for the White Chantecler to be introduced to the public in 1918 and admitted to the American Poultry Association Standard of Perfection in 1921.
Chantecler chickens are known for their small combs and wattles, which help them withstand cold winters without the risk of frostbite. They are also good winter layers, producing up to 220 light brown or pinkish eggs per year. The breed is calm, gentle, and personable if handled regularly as chicks, and they get along well with other chicken breeds.
The Chantecler is an excellent choice for those in colder climates looking for a productive fowl. The chickens have a well-fleshed breast for good meat production, and their white pinfeathers leave a dressed carcass looking clean and neat. They are also easy to breed, as the hens are apt at setting and raising chicks.
While the Chantecler chicken is well-suited for cold climates, it does not fare as well in warmer temperatures. The breed is known for its robustness and hardiness, making it a popular choice for those seeking a strong and healthy bird. The Partridge Chantecler, a "composite" breed developed by Dr. John E. Wilkinson, is another variety of Chantecler that was admitted to the APA Standard of Perfection in 1935.
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The Bresse chicken diet includes raw milk and organic cracked corn
The Bresse chicken is considered a delicacy and is known for its exceptional quality. The diet of these chickens is carefully curated to achieve the desired flavour and texture. The Bresse chicken diet includes raw milk and organic cracked corn, which are believed to contribute to the unique characteristics of the meat.
Bresse chickens are known for their distinct genetic anomaly, which allows fat to marble through the meat, similar to beef. This marbling effect is a result of both genetics and diet. While the genetic factor is unique to the Bresse breed, the diet plays a crucial role in enhancing this feature. The raw milk and organic cracked corn are key components of this diet.
Chicks are typically fed a dairy diet, including raw milk, to provide essential nutrients and promote growth. As they mature, they are transitioned to pasture, where they forage for insects and wild plants. During the finishing process, which can last from one week to several weeks, their diet consists primarily of grains soaked in milk. This combination provides a balanced nutritional intake, with corn contributing carbohydrates and wheat providing additional nutrients.
The raw milk offers overall nutrition and fat calories, contributing to the marbling effect in the meat. Organic cracked corn, on the other hand, provides carbohydrates and energy. Soaking the corn in milk creates a wet mash that becomes the bird's sole food source during the finishing process. This confinement to a specific diet and limited activity further enhances the fat marbling.
American breeders of the Bresse chicken aim to replicate the French Bresse diet and environment as closely as possible. While some breeders may make tweaks to the finishing process, the majority rave about the exquisite flavours achieved through this traditional diet. The combination of raw milk and organic cracked corn, along with controlled conditions, results in juicy, fat-marbled gourmet poultry.
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Frequently asked questions
American Bresse chickens are a breed of chicken that was imported to the US and Canada in 2011. They are considered a national treasure in their native France and are reputed to be the best-tasting chicken in the world.
The White Chantecler chicken is a breed of chicken that was developed in Canada and introduced to the public in 1918. It was created by crossing several different breeds to obtain a chicken with white plumage and tight feathering that lays through the winter.
While it is possible to attempt to cross these two breeds, it is important to note that the unique genetic anomaly of the Bresse chicken, which allows fat to marble through the meat, is lost in every case when the bird is crossed with another breed.
Crossing an American Bresse chicken with a White Chantecler chicken may result in a bird that combines the best traits of both breeds. For example, the offspring may inherit the fast growth rate and excellent egg-laying abilities of the American Bresse, along with the hardiness and frost resistance of the White Chantecler.
![La Reina Del Chantecler Region 2 - Import) (No Us Format) [1962]](https://m.media-amazon.com/images/I/71EIeHePicL._AC_UL320_.jpg)
