Chickens : Barnevelder and Chantecler
Barnevelder Chickens
This chicken is not one of the most popular
breeds, but they are easy to care for
and great for a novice chicken owner.
Their
colors are black, double-laced, double-laced
blue, and white.
They have red single combs,
wattles, and earlobes, and their eyes are orange-brown.
Their legs are yellow and clean with four toes.
The roosters weigh 7 to 8 pounds,
and the hens weigh 6 to 7 pounds.
Bantams are about 4 pounds.
A healthy hen will produce
about 170 brown eggs per year.
The color of the eggs will lighten as
the hen gets older.
The double-laced
varieties are noted to be the prolific egg layers.
Barnevelders are quick growers, which
means their frame and build
fill out in a
relatively short time compared to other breeds, making them good to raise for
meat.
Their temperament is docile and friendly.
They are prone to bullying if living among other breeds.
They do well in
confinement and are not prone to flying, so a low fence will keep them corralled.
Chantecler Chickens
This is the first chicken breed to originate from
Canada.
Developed from crossbreeding several other types of chickens, the
Chantecler was created by a Trappist monk who realized that Canada did not have
a chicken to call its own.
This is a large bird, with the males weighing 7 to 8
pounds and the females weighing 5 ½ to 6 ½ pounds.
Bantams are about 2 pounds.
They come in two colors: white and partridge.
Their skin is yellow, and their legs are clean with four
toes.
Their wattles and pea combs are small and red.
They were bred this way to
help them weather harsh Canadian winters because birds with larger wattles and pea combs
are more prone
to frostbite.
Smaller
body parts are easier
to keep warm and prevent
from freezing.
Overall,
a larger bird is hardier
and can survive the severe weather.
Chanteclers are a quiet and docile breed.
They are proficient egg layers, with hens
laying about 210 brown eggs per year.
They are used for both meat and eggs.
Although a hardy breed, they are
somewhat rare.
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