Blue Foot
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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.[1]
History[]
The Blue Foot was bred by Peter Thiessen of British Columbia[1] 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.[2] It was developed over a period of 15 years starting in the 1980s.[1] The Canadian stock was destroyed in 2004 during the avian flu scare. Some stock in California survived.[2]
Characteristics[]
The birds are white, with a red comb and steel-blue feet.[2]
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.[3] After slaughter, the chickens may be air-chilled.[2]
References[]
- ^ a b c 'Magic' blue-footed chicken makes the grade. California Poultry Federation. Archived 25 July 2011.
- ^ a b c d 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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