The Bresse chicken (pronounced “bress” like dress) originated in France and debuted in 1591. They were imported into the United States in 2011 by Greenfire Farms in Midway. From that time on they have become known as the “American Bresse”. To be clear, all Bresse in the U.S. are the American Bresse. In France, the Bresse chicken is known as Poulet de Bresse. Technically they are not a “breed”, but a chicken with specific qualifications from the Bresse region of France. By U.S. standards, that would define a breed.
The Standards
The American Poultry Association (APA) has not recognized the American Bresse as a breed (at this time). The American “standards” have become indiscriminate. We feel the French have perfected this breed and have reached perfection in a dual purpose heritage bird. Crazy Cluckers Farm is striving to breed to the French Standard of Perfection (SOP). We raise the White, Black and Blue varieties. However, there are a few more varieties out there. All American Bresse should have blue legs. Steel-blue legs are the most sought-after color. You should note, their eggs should be white.
Flavor First
The most publicized feature of Bresse chickens, is the flavor of the meat. In France they are known as “the queen of poultry; the poultry of kings”. and are touted for their marbled meat. It has been said that chefs believe Bresse to be the world’s most delicious meat because of their “juicy, deeply flavored, buttery meat” (Quora). To achieve this, they are finished in a crate at 14-18 weeks to be processed at 20-21 weeks. However, the French commonly caponize their cockerels and finish them at 8 months. During this time, they are fed a mash of grains and milk until harvested at 9 months. In France as they are served with the head and feet intact complete with a brass band that identifies the breeder and producer. Here in the states more modified practices for finishing are adhered to.
The Best Heritage Chicken
There are at least three more reasons that entice homesteaders to replace their hybrid Meat Birds:
- THE FEED BILL: While meat birds live at the feeder, Bresse are some of the best foragers, not to mention very predator savvy when given shelter to run to.
- FAST GROWTH RATE: Compared to other heritage birds they grow much faster. Simeon of Simeon & Alex (formerly Swedish Homestead) tested their growth rate against the Bielefelder breed. The results show Bresse outperformed the Bielefelder! Here’s a link to that video; “Weighty Truth – Which Chicken Breed Grows Fastest”
- EGG PRODUCTION: Again referring to another Swedish Homestead video “This Chicken Breed Will Blow Your Mind” . Here Simeon concluded the Bresse on average we’re laying 300 eggs per year per bird! Not only is that an outstanding they typically lay their first egg at 16 weeks versus the national average of 18-22. We have had one that laid her first egg at 14 weeks!
The Cornish Cross has more meat than any breed out there and no one will dispute that. However, the American Bresse is a more beneficial way to fill your freezer as you also get eggs to eat and replenish your stock. Not to mention, they are great foragers which means they are a “cheap keep”!