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| Other names | Poulet Bleu |
|---|---|
| Country of origin | Canada |
| Standard | none |
| Use | meat |
| Traits | |
| Comb type | red |
| Classification | |
| APA | not recognised |
| Notes | |
| blue legs and feet | |
| |
The Blue Foot or Poulet Bleu is a Canadian chicken hybrid bred to resemble the French Poulet de Bresse.
History
The Blue Foot was bred by Peter Thiessen of British Columbia and was intended to provide an alternative to the French Poulet de Bresse, a chicken product from birds of the Bresse Gauloise breed raised and fed in a specific and traditional way within a strictly-defined area in France. It was developed over a period of 15 years starting in the 1980s. The Canadian stock was destroyed in 2004 during the avian flu scare. Some stock in California survived.
Characteristics
The birds are white, with a red comb and steel-blue feet.
Use
Blue Foot chickens are typically slaughtered much later than industrially-produced stock, being left to grow for longer. They require 14 to 16 weeks to reach market size. After slaughter, the chickens may be air-chilled.
References
- ^ 'Magic' blue-footed chicken makes the grade. California Poultry Federation. Archived 25 July 2011.
- ^ Rob Patronite, Robin Raisfeld (24 October 2005). Kind of Blue. New York Magazine. Accessed August 2014.
- Kind of Blue: Modesto’s champion chicken by Hank Shaw. Edible Sacramento. Archived 25 February 2013.
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