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 Breeds of Livestock, Department of Animal Science |
Poultry Breeds - Chantecler Chickens
Chantecler
Origins: The Chantecler is originally from a region close to Montreal in the 1920’s. The breed was created by a monk, Brother Wilfrid Chatelain and named after a poem, “Chantecler” by Edmond Rostand, a French poet at the time around the early 1900’s. The breed history is complex; the first cross was between a dark Cornish and a White leghorn, then he made another cross between a Rhode Island Red and a White Wyandotte. From these crosses he mated the pullet with the cockerel. Finally, from this cross he mated the pullet with a White Plymouth Rock. The breed was recognized by the APA in 1921. There is a partridge version of the bird, which was created in Canada as well.
Characteristics: The Chantecler was created to withstand the cold harsh weather of winters in Canada while still laying eggs. This fowl has a small cushion pea (according to the APA), red wattle and earlobes. The skin and shanks are the color yellow. The plumage is white or partridge.
Standard Weights: Cock: 8 lbs; Hen: 6 lbs; Bantam Cock: 32 oz; Bantam Hen: 28 oz
Varieties:
White
Partridge
Egg Shell Color: Light Brown
Uses: The Chantecler is used for its eggs and meat.
Content:
Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison
"Chantecler Chicken." The Livestock Conservancy. The Livestock Conservancy, n.d. Web. 23 June 2015.
Ekarius, Carol. "Chickens: Chantecler." Pocketful of Poultry: Chickens, Ducks, Geese, Turkeys. North Adams, MA: Storey Pub., 2007. 48-49. Print.Gilbert, Mike. "History or the Chantecler." Chantecler Fanciers International. N.p., 2007. Web. 23 June 2015.Lewis, Celia. "Breed Profiles: Chantecler." The Illustrated Guide to Chickens: How to Choose Them, How to Keep Them. New York: Skyhorse Pub., 2011. 70. Print.
