Blue Foot chicken
|Other names||poulet bleu|
|Country of origin||Canada|
|blue legs and feet|
Gallus gallus domesticus
The hybrid is attributed to Canadian breeder Peter Thiessen of British Columbia and was intended as 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 legally-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.
The blue-footed chicken is white, with a red comb and steel-blue feet.
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.
- 'Magic' blue-footed chicken makes the grade. California Poultry Federation. Archived 25 July 2011.
- Kind of Blue: Modesto’s champion chicken by Hank Shaw. Edible Sacramento. Archived 25 February 2013.
- Rob Patronite, Robin Raisfeld (24 October 2005). Kind of Blue. New York Magazine. Accessed August 2014.
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