Chantecler Chickens: The Canadian Original

Chantecler chickens are very hardy and retains body heat thanks to its tight feathering and heavy down.

Chantecler Chickens The Facts:

Class: Standard: American / Bantam: All Other Combs, Clean Legged

Size: Standard Male: 8.5 Ibs. / Standard Female: 6.5 Ibs. / Bantam Male: 34 oz. / Bantam Female: 30 oz.

Comb, Wattles & Earlobes: They have a cushion shaped comb and the comb, wattles, and earlobes are all very small and bright red.

Color: There is also a buff colored bird that has been around for quite some time, but has never been recognized by the APA standards of perfection.

Partridge: They have a dark horn beak that may be yellow at the point and reddish bay eyes. They have yellow shanks and toes with standard partridge plumage.

White: They have a yellow beak with reddish bay eyes and yellow shanks and toes. They have standard white plumage.

Place of Origin: Canada

Conservation Status: Critical

Special Qualities: Very hardy. A good dual purpose bird that lays light brown eggs.

This breed is a mega mix of American birds. The white variety was developed in the early 1900's by mixing Dark Cornish, White Leghorn, Rhode Island Red, White Wyandotte, and White Plymouth Rock. The partridge variety was established by crossing Partridge Wyandotte, Partridge Cochin, Dark Cornish, and Rose Comb Leghorn birds.

In both cases the developers of the breed were seeking to develop a good general purpose bird that would lay through the long Canadian winters. They bred for small combs, wattles, and earlobes, as well as for plumage that would lie closely to the body, but has a high percentage of fluff. They did this to develop the cold hardiness required for the area.

This breed is quite gentle to human companions, but can be high strung and doesn't do well in confinement. They will still lay fairly well when confined though. The hens do tend to go broody.

They were first recognized by the APA in 1921.

Return from Chantecler Chickens to Poultry Breeds

New! Comments

Have your say about what you just read! Leave me a comment in the box below.
Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.


Custom Search