Bresse Chickens
The chickens of the Bresse region in France have long enjoyed an esteemed reputation. The first documentation of the chickens of Bresse reportedly dates from 1591 when the citizens of Borg presented two dozen birds to the Marquee. Although the Bresse Chicken had high standing in the market, by about 1900 the breed had virtually disappeared. Its recovery was due to fancy breeders who selectively bred a significant number of white chickens for the breed to become stable. The breed standard was drawn up in 1904.
A True French Chicken
Bresse Chickens have white plumage, red combs and steel blue feet and legs, the colors of the French flag. Bresse weigh an average of 6 to 7 pounds. They are known to have unusually light bones and thin skin and produce a marbling effect in their meat just like beef. This makes the most succulent juicy and firm but tender meat which has an intense flavor. Because of its legendary meat quality, Bresse command a huge premium compared to conventional commercial poultry. Bresse Chickens were first imported from France into the United States in 2011. All Bresse Chickens in the US are called American Bresse due to import restrictions.
Besides being widely known for their meat, Bresse are also excellent egg layers. They can start laying up to one month before other laying breeds. A properly managed Bresse hen in her prime can lay up to 250 large white eggs per year.
The Poultry of Kings
Bresse Chickens are ideally suited for free-range pasture-based systems. Large flocks can be seen foraging in the fields of France and their popularity is growing in Canada and the United States. Some homesteaders describe them as the perfect chicken with their early maturity, flavorful meat, high egg production, and the ability to range widely and forage for their own food. Its long history and origin from various French country chicken breeds has been forgotten, but not its value to the gourmet food market. Bresse Chickens have been described as the queen of poultry or the poultry of kings.