Due to strict biosecurity protocols, farm visits are restricted.
The American Bresse gets its name from the former French province, Bresse, where the original French Bresse chicken hails from. Every Bresse in America is called an “American Bresse” in order to avoid import restrictions for their travel. The Bresse is lauded for it's rich, flavorful meat when finished out with dairy added to their diet. It's definitely worth a Google. The dairy, as well as their forage and feed, behaves this way in this breed because their genetics allow them to metabolize their food differently than most poultry. They're also a great egg layer, offering 250 large eggs per year. Since this breed matures quickly, the hens tend to reach POL (point of lay) at around 5 months of age if they're well cared for, healthy, and properly nourished. The stags reach 5+ pounds, while the hens come in around 3.5-4 pounds.
We searched for the American Bresse breed for quite some time before coming across an available mini flock online. With the help of a friend, we were able to bring them to Happy Joyous Farm, and then select our preferred breeders from the group. Only setting the heaviest of eggs, we have been able to bring our Bresse into a big production, pun absolutely intended. We now have a rather large flock of breeders thanks to spiral and line breeding from selected hefty birds that mature earlier than the average chicken.
Quick Stats:
Weight: 6-8 pounds
Eggs: 260+ tinted eggs yearly
Weather Tolerance: Not cold hardy
Temperament: Moderate, curious
Origin: Normandy, France
Defects: Erect comb (hens), bent or curled toes, split wing (missing axial feather), white in the face
American Bresse
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