American Bresse Chicken, descendent of the Bresse, best tasting chicken in the world, has much going for it besides fantastic flavor.

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Today I am excited to highlight and share some inside information and experiences about a special chicken breed that I raise for meat. If you’ve ever raised meat chickens, you’re likely familiar with the Cornish Cross. It’s the most widely used meat chicken breed in this country and most likely what you get when you buy chicken at the meat counter in your grocery store.
Yet, there are many other meat breeds and also dual purpose breeds that yield a nice sized, flavorful and tender chicken. They all have their place and their fans on homesteads across America. And I’ve tried several breeds in the past myself, both as an intentional project for filling the freezer (as in 25-50 birds at a time) or just a few that needed to be culled because they were mean or getting old.
However, I have never been so wowed by any chicken breed as I have with my newest addition to my flock, the American Bresse chicken. If you are looking for the perfect breed to add to your homestead, read on, I’ll be discussing why I’ve chosen the American Bresse over other Breeds for meat and egg production, as well as my experiences with the different Breeds and how they compare.
The Ideal Homestead Breed: American Bresse Chicken

If you’ve never heard of the American Bresse Chicken, it comes to no surprise. They are a fairly recent import to North America and are quite rare still, although I think this will change as time goes on. Everyone I know who started with American Bresse chickens, is sold on this breed. And rightly so! For the sake of simplicity, I might occasionally refer to the American Bresse chicken as the Bresse Chicken, but just be aware, that here in America we can’t get the true French heritage Bresse Chicken. They can only be had in France and only be bred in the Bresse region. So when we breed them here in America they are not to be sold or bred as Bresse Chickens. Makes sense right?
A little History and Background of the American Bresse Chicken

Bresse Chickens hail from France, where they are bred in a specific part of the country, the Bresse region. They have been undergoing over 500 years of breed selection and became a protected breed in France in 1936.
In France this chicken can only be called Bresse if it has been raised in this specific region and the number of breeders that sell the ‘true’ Bresse chickens is limited and breeding is strictly regulated. If you want to buy a Bresse chicken in a store in Paris, be prepared to pay a pretty sum for it. They fetch about $20.- per pound from a butcher and you’ll be paying from $100 – $200 per plate, that features Bresse meat, in a restaurant. One source I found deemed it the most expensive served meat in the world!
There are Bresse chickens outside of this exclusive breeder’s circle, but they were given a different name, the Gauloise. So a true Bresse chicken is never raised anywhere else. It’s all about “Terroir”, and the French are pretty serious about it. And because of trade restrictions, imported chickens here in North America cannot be sold as Bresse chickens, hence the name change to American Bresse, or, in Canada, Canadian Bresse. If you breed your own Bresse chickens you could call them ___ (name your region) Bresse.
The American Bresse Chicken

The American Bresse chicken breed was introduced here in America in 2011 when the first breeding stock was brought in from France by Greenfire Farms. In France these chickens are adored for their unbeatable flavor.
They are called the Queen of chickens (Brahmas are the King!), and they have been deemed the poultry of kings. Food for Royalty is right! Bresse chickens are known as the best tasting chickens in the world. And if you thought all chickens taste the same, and a chicken is a chicken, you’re in for a huge surprise when you try the meat of a Bresse chicken! Seriously!
I’ve been searching for years for the best homestead breed to raise. Back when I first started with chickens around 1994 I came to the conclusion, after some research, that it would be best to buy separate meat chickens for meat and dual purpose or special layer breeds for eggs. And in a way that is a good strategy. Specialized layers can crank out over 300 eggs a year. While most dual purpose breeds lay between 200 and 280.
On the other hand, when it comes to meat, the most common meat chickens, Cornish Crosses, are totally outperforming any dual purpose chickens by achieving butcher weight in just 8 weeks and you’ll get a nice sized, fleshy, 4-7 pound bird after it’s processed and freezer ready.
The trouble with Cornish Crosses
Now here is the caveat though. For many years I raised Cornish crosses in chicken tractors and while they were certainly an efficient way to get meat into the freezer I hated them. What? Yes. I hated these birds because they were such pathetic beings that I couldn’t regard them as chickens.
They are meat making machines that stay alive for just long enough to fulfill their purpose. If you wait any longer before you butcher them, they start having leg problems or heart attacks and just start to die on their own. It’s a tragedy!
Because they are just so specialized, you can’t use them any other way. Forget trying to save a few for later or, perish the thought, to breed! They are hybrids and don’t reproduce. And besides they wouldn’t live long enough in the first place. I think I hated them because I wanted them to be more “genuine”. The good thing is that since they are such disturbing creatures, you don’t feel sympathy at butchering time. It becomes an act of kindness to relieve them of their misery!
In the end, while the Cornish cross chickens tasted ok and were super tender, they lacked the amazing strong chicken flavor that I always got from my culled dual purpose chickens. And their meat was not holding up at all in canning. While other chicken meat that I canned retained its texture and tasted awesome, the Cornish cross meat falls apart into just strings after canning. And it’s really easy to over-cook them too.
The Search Went On
As it is, these are what most breeders sell and I went with it for many years. At the same time being on the lookout for alternatives. Most other breeds that are sold for meat, take at least 12 weeks to finishing age, and that was a bit of a deterrent, even if it makes total sense that a chicken is not mature enough for butchering at 8 weeks old in real life.
But moving a chicken tractor full of meat chickens around every day for an extra 4 weeks is a chore, especially when you have to do it twice in a day near the end. And it would require feeding them for a longer time too.
That meant more feed and more time spent on chores. So I grudgingly stuck with the Cornish Crosses till I just couldn’t handle dealing with them anymore. I started to actually feel guilty that I helped perpetuate the continuation of this freaky breed that seemed so far removed from a real chicken.
Enter the Red Rangers
So one year I tried a breed called the Red Ranger chicken. These were great chickens to raise that put on plenty of weight and acted like real chickens. I got 25 of them. They were still running around happily come butcher time and weren’t slithering around in their own muck like the Cornish Crosses would at 8 weeks old.
So, while it did take longer to reach their finishing age, it was so worth it. And surprisingly, they didn’t really require more feed than the Cornish crosses, because they didn’t just sit at the feeder all day, spending every second eating.
After raising them for 12 weeks I butchered them and put most of them in the freezer. Half of them were a wedding present for my son, that I gifted to him with a new chest freezer. He did help process them too, which was really nice.
The Red Rangers were so much richer in flavor and had a much better texture. They also had much more collagen. Cornish crosses didn’t seem to produce as much collagen and the broth didn’t gel nearly as well as the broth from the red rangers or my dual purpose, mature chickens. So other than the fact that they took longer to raise and were a bit more of a chore, I much preferred the Red Rangers! I would be raising them still, if I hadn’t come across the American Bresse breed almost three years ago.
Butchering chickens at baby age does not yield good texture or flavor
It is no surprise that chickens taste better after they get older. Cornish crosses are basically still babies at butchering time and they don’t exercise at all if they can help it (They just hang out by the feeder and engorge themselves all day). Their muscles have not had time to develop properly and they will not have the rich flavor of a chicken that has been running around for several months.
In contrast, Red Ranger birds can be butchered later if it doesn’t fit into your schedule right at 12 months old. Just leave them to grow a little longer and they get more flavorful, a little bigger and taste better in the process. While the efficiency curve will start to go downhill after the ideal butcher age that these chickens are bred for, it is not detrimental to keep them longer. They won’t die of fatness or end up with broken legs. They are like real chickens.
Old Layer Chickens and Culls
I had always raised a variety of chickens for my layers, and almost all were dual purpose chickens. They have a longer lifespan than specialized egg layers in general, and are often very friendly critters that are a joy to have around. Some turn out to be broody and you’ll get them to hatch babies, which is just so awesome! My favorites are Buff Orpingtons, Rhode Island Reds and Barred Rocks. And they are still my favorites, but as of late, I added another, the Bresse chicken.
I do not believe in keeping just one breed. It increases resilience to have different breeds in my opinion. And many dual purpose chickens really are great layers. They live longer lives than specialized chickens, and when the time comes to cull them, or if you’re hatching a lot of roosters, they make amazing meat chickens. This is why, after all these years, I’ve moved away from raising specialized meat chickens all-together and am now raising just dual purpose chickens.
It fits into my schedule better to not have to butcher at a prescribed time. So I can pick a nice day when I have time to do all the processing, which normally takes several days if you include canning the meat and rendering the schmalz (chicken fat).
So after this long introduction on what I think about different breeds that I’ve raised, let me explain why I am now raising American Bresse chickens as my main meat chickens.
American Bresse Chicken

This gorgeous breed captured my fancy right from the start. When I first learned about them and looked at pictures and videos, I knew I had to give these birds a try.
Their colors match the french tricolore, but as coincidence would have it, it also matches the colors of Old Glory. Red, white and blue, refers to the comb, body color and the blue legs. And they are beautiful from head to toe. Their disposition is friendly, but I would not call them docile, they are a bit skittish and don’t like to be handled like some other breeds I’ve had. But while I love to care for them, I don’t really treat any of my chickens as pets.
Here are some stats for the American Bresse Chicken:
Eggs:
An American Bresse Chicken hen can lay up to 260 eggs yearly which, in my opinion, is awesome. That’s right on par with the best dual purpose and even some specialized layers. Their eggs are a creamy color, or very light brown. They start to lay around 16 weeks of age.
Because they are great foragers when you keep them on pasture, and you should because that is how this breed is kept traditionally, their egg yolks tend to be on the dark yellow to almost orange side. A sign of a good foraging free range bird. (Some commercial operations actually use colorizing additives in the feed of their birds to trick us into thinking we got especially rich, pastured eggs).
The size of the eggs is medium, but in my experience they are often on the large side of medium. Bresse chickens, like any chickens, do most of their laying in the spring, summer and early fall. If you’re relying on your own chicken eggs all year, be sure to preserve some eggs during this time of plenty, for the time when the chickens take their break in winter.
Weight:
The average adult weight is 5.5 to 6.5 lbs for hens and the roosters weigh in at about 7.5 to 8.5 lbs.
Hardiness:
These birds are very hardy. They do just fine in the heat as long as some shade is provided and plenty of fresh water. They have withstood temps below 0โ last winter with icy winds. I keep them pastured all year and they have a portable chicken tractor for their home, with 3 enclosed walls. When it’s windy, I turn this tractor so the opening is away from where the wind blows. This reduces any any drafts. I make sure they have fresh water that is not iced up and check on that a couple of times a day during the really cold days. They seem to not mind running around outside even when it’s that cold. I rarely see them inside the chicken house other than at night.ย
Temperament:
While they are a bit skittish, they are friendly enough. I have not ever been attacked by a Bresse rooster yet. They just hang out and keep a bit of a distance when I’m in the chicken run to scatter scratch. They are a little hard to catch, so it’s best to wait till they “go to bed” and then they are easy to pick off the roost for treatments or butchering. I usually do my butchering very early in the morning before they fully wake up. This reduces anxiety and keeps them calm.
However, if you’re looking for a docile, calm, pet type bird, this breed would not be a good match. They have been pasture raised traditionally, and for that reason traits such as protective behavior towards intruders is encouraged in the roosters and alertness and skittish behavior is promoted to help the birds escape predator attacks and for resiliency.
I find these traits very useful for a homestead flock that is pastured and would not cull to promote docile behavior. However, I do cull plain mean roosters of any breed.
Colors:
These chickens have a close fitting plumage that is pure white, with a slight yellowish tinge on a few. Their single combs and wattles are bright red and smooth and their legs a beautiful steel blue color. They look stunning. Eyes are yellow to brown and brown is more desirable by breeders.
Build:
An American Bresse chicken is fairly broad with especially the roosters having a large, broad breast and well filled thighs. Their bones are light and less heavy for their size than some other meat breeds.
Feeding:

If you are just keeping them to maintain a homestead flock for eggs and to hatch babies for use as meat, then feed standard (organic) starter, grower or layer mash depending on their stage in life.
Fertrell based feeds are recommended by Northstar farms breeders as well as Joel Salatin. I’ve been using Fertrell Nutribalancer for many years, for my chickens, goats and pigs with great result. (The Fertrell company makes an excellent mineral and vitamin supplement, poultry nutribalancer, which I highly recommend. You can also get it at Azure Standard!). If you would like to mix your own feed, you can use this handy chart as a guide. It is published by the Fertrell company..
Keep them on pasture and it will greatly reduce your feeding bill. They excel at foraging, which is an important trait to look for in a sustainable homestead scheme.
Feeding the birds for meat processing can be the same any meat bird schedule. Which is 12 hours on, 12 hours off. Better yet, you can follow the traditional feeding schedule for these birds, which will produce marbling in the meat, just like with a prime cut of angus beef.
Finishing Schedule:
Here is the schedule: Feed chick starter feed for the first 4-6 weeks. Then put them on pasture to forage. You can supplement a bit of low protein scratch, but their diet should mostly be forage of insects and greens. When they are about 4 months old, they get confined in a barn or chicken tractor for about 2 weeks and are then fed with corn or other grains that are soaked in fresh, raw milk.
This traditional French feeding and finishing schedule will produce the marbling, which is a genetic trait in this breed, and it assures that these chickens have that famous flavor that they are known for, when they end up on your table. And I can vouch for the amazing treat that they are. Once you eat the meat of an American Bresse, all other chicken meat becomes second rate, and certainly, Cornish crosses will be crossed off your list of tasty foods altogether! They pale in comparison.
If you compare these chickens to other meat chickens, they require less feed, since most of their food during about 10 weeks of their lives comes from foraging. So you’re only looking at a feeding bill for the first 4-6 weeks and the last 2 weeks. That is on par with the Cornish Cross feeding duration, however, the Bresses do not need as much feed, especially if you add raw milk to their diet. To me, that is a win-win!
Keeping The American Bresse Chicken:

Bresse chickens do not confine well. I think they will not make a popular commercial chicken because of this. They thrive on pasture and forage. So if you’re living on a homestead with a little land, these are perfect chickens to keep as free ranging birds.

Here is what I do: Since I’ve lost a lot of birds in the past to predators, I now keep them fenced in with Premier1 164′ electric poultry fencing and a solar charger which works out really well. This is also available as a complete 100′ fencing kit with solar energizer.
Inside it, I use a homemade mobile chicken coop that is easy to pull around, using my own woman-power. They can easily be moved around the pasture, behind the goats and will pick up any spilled grains, missed greens and bugs that like to hang out in goat manure. I’m planning to do a post on my chicken tractor builds in the future, and will notify you by email when it’s ready if you sign up!
With this system, the chickens clean up parasites and add some more fertilizer to the pasture and I get some brilliant yellow-orange colored egg yolks in my breakfast eggs, that taste rich and creamy.
Butchering:
I won’t get into butchering chicken details here. For one thing, I didn’t ever think to take pictures when I butchered in the past and it’ll be a while before I get another batch ready, but I wanted to just mention that they are easy to de-feather after dipping them in hot water and my Bresses were all around 5 pounds finished weight after processing.
The legs and heads make a super rich bone broth, which gels up really well. And they seem to have a lot of collagen mixed with the meat too. The flavor is incredible, as in “out of this world” delicious!
I do not ever want to go back to using Cornish crosses again. I have not tried to pressure-can the Bresse meat yet, but I think it will hold up much better than the Cornish Cross meat. Bresse meat is firm, but tender and the marbeling makes it divine. To put it another way, Bresse meat is to chicken what the Wagyu meat is to beef.
I have only processed a couple of smallish batches of these chickens, I think 10 in all, since I’m keeping most of them for producing my future meat supply. But after reading about the rave reviews several years ago and not knowing what to expect, I can now affirm, that it’s all true and I was completely blown away by how awesome a chicken can taste. And every time I cook one of these birds I just sit and close my eyes and let the flavor take over my senses. It’s that good. It does not even need any seasoning at all, its own flavor is awesome just by itself.
Are you ready to get your own American Bresse Chicken Flock?

These chickens are not available from large hatcheries at this time, but there are many small breeders who are passionate about raising Bresse chickens in America and Canada. And they are committed to keeping them the special birds they are. Check out the list of breeders at Ambresse.com to source your own in your area.
In fact, while you’re there, I encourage you to read all about this amazing bird. That website is a treasure trove for information about the American Bresse chicken. I am not attempting to cover even a fraction of it here, because that would exceed the scope of this post, and of this writing, this website hosts the breeder directory for the American Bresse chickens. But read on for my recommendations if you’re mail-ordering.
My experience with Breeders:
I have been very happy with my choice of breeders in the past. I purchased from two breeders in 2022, Northstar Farms and Spring Creek. Then during the Summer of 2023 I had a terrible incident on my old farm in Washington a few months before I moved to Missouri. That tragedy wiped out most of my chickens one day while I was at work.
So I had to order more chickens recently and received them in February here on my new homestead.ย And I turned again to Northstar farms. They were great working with me when I had to delay the shipment because of inclement weather, we had a severe cold spell and I didn’t want to lose the chickens during that freeze.
I suggest you ask the breeder not to vaccinate. Unless that is what you want. Here is a great book to read that explains more about chicken diseases and that I highly recommend if you’re just starting out with chickens: The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens and Other Fowl for Home and Market Growers, by Harvey Ussery. Another good book on raising chickens is Amy Fewell’s The Homesteader’s Natural Chicken Keeping Handbook: Raising a Healthy Flock from Start to Finish
Here are the two Breeders that I have experience with and highly recommend:
Northstar Farms
Northstar Farms. They have been absolutely wonderful to work with and their chickens are beautiful. They cull and breed for homestead chickens, meaning for friendly birds. Roosters that are protective but not mean. Heavy birds for meat and strong egg laying traits. They also promote broodiness in the hens to help with reproduction and so your flock can keep growing on your farm. I purchased twice from them and will do so again if needed. They also have helpful information about feeding and breeding on their website.
Spring Creek Heritage Farms
The other breeder I have used is Spring Creek Heritage Farms in Bellingham, Northwest Washington. They were local to me when I lived in Washington. Sadly most of these birds were part of the predator attack shortly before I left Washington for Missouri and I had no time to get them replaced then. I would love to get more of their birds in the future.
I really like their standards for breeding and they are super careful with their flock health. They are also very keen on keeping a diverse flock by importing from breeders that offer diverse genetics. If you’re planning to breed Bresses, I highly recommend Spring Creek Heritage Farms as a source for your breeding stock.
Greenfire Farms
I’m mentioning Greenfire Farms here although I have not used them before, because they were the farm that originally brought the Bresse stock to North America.
And there are many more breeders throughout North America and Canada, maybe some are local to you. If you are planning to breed them for sale, you should know that the gene pool is very limited here in the US and so it might be a bit challenging to keep the genetics fresh and diverse. I would assume that eventually there will be more imports available in the future.
Investment:
Compared with common breeds, it is expensive to get started. And most often there is a minimum of birds you need to get when you have them shipped. This is for safety reasons, so those little chicks stay warm enough during travel. You’re looking at just under $20.- per chick at Spring Creek Heritage Farms. I just checked Northstar Farm and their rate is $159.- for 10 plus $30.- shipping to my area.
If you’re feeling apprehensive about the investment involved, maybe you could plan to offset this initial cost by selling some hatching eggs later or even chicks. As long as you make it clear what your objective is. If you’re not a breeder, selling chicks to other homesteaders who are just looking for a good homestead dual purpose bird would be ethical. Just don’t try to sell them as breeding stock if you’re not a serious breeder who will adhere to breeding principles.
In any case, since Bresse chickens are such good foragers, you’ll likely make up the cost in the reduced feed over the next few years.
Raising American Bresse Chicks
Here is a quick rundown of how I set up my chick nursery and move them through the stages till butcher time. Use this as a quick start guide, and stay tuned for a more detailed post about raising chickens soon!
1-2 weeks old

When you first receive your chicks, the important thing is to dip their beak in to the offered water before you set them down to run around. Offer an electrolyte the first 24 hours, as soon as the chicks arrive. Shipping has been stressful for them. Here is a homemade version: 1 gallon water, 1/2 cup honey, 2 Tbsp raw Apple cider vinegar and some fresh pressed garlic mash (or just make a paste of garlic).
Start them just like any other chicks on starter feed (at least 21% protein) for 4-6 weeks. I start them out in a large cardboard box or tote. I cover this with a frame that I stapled hardware cloth on. This is to keep the cat or rodents out. It doubled as a compost sifter later.
I keep a water dispenser, a feed tray and a brooder hood that delivers some heat in there. I cannot use heat lamps because they take too much electricity for my little off-grid system. So the brooder hood is ideal for me. Plus it is safer, especially with my kitty around. And it mimics a mother hen that keeps her chicks warm under her body. I much prefer it to the traditional high wattage heat lamp!
I suggest you start giving them greens like grass or lettuce right from the start, so they get used to picking on forage. You can also add a little scrambled eggs for extra protein and some finely chopped pumpkin or sunflower seeds. Be sure to add some coarse sand or fine gravel for them as grit.
At about 2 weeks old

Once they get their feathers, they’ll need more room and some fresh air. That’s when I move them outside into the chicken tractor. I usually leave the heated brooder hood in there for a few days to provide a warm spot for them till they get acclimated. After a few days I turn the brooder hood off during the day and eventually at night too. But I leave it in there for a few more days to encourage the chicks to stay huddled together at night in a familiar spot to keep each other warm.
3-4 weeks old
After they get a little bigger, the small water dispenser and feed tray need to be replaces to keep up with their appetite. Here are my favorite options after having spent tons of money on expensive poultry equipment that breaks down in the sun after just one year or two and becomes useless. I bought a few parts to make a homemade chicken feeder out of a 5 gallon bucket. It works really great and there is so much less wasted feed.
For watering, I prefer watering nipples that screw into a 5 gallon bucket with lid. Or you can try making a piped system with these as well, using pvc piping. Anything else doesn’t keep the water clean. A lot of people like the little cups that screw into buckets. But they get dirty just as much as an open water bowl. And dirt can easily get into the mechanism and clog the trigger. In the winter I use an open water bowl made of rubber, so it can be de-iced easily.
At 6 weeks old
Once the chicks are 4-6 weeks old (I wait till 6 weeks), you can take them off the starter feed and just let them forage. Be sure to move the chicken tractor enough to allow for plenty of forage. Or fence an area with electric poultry fencing and a solar charger.
Now they can come out during the day and forage. They can use their tractor as shade and a refuge in case of aerial predators. I like to provide some basic whole scratch grains like organic oats, corn and barley, and if it’s winter, I add organic sunflower seeds.
At 14-16 weeks old
After they are about 14-16 weeks old, lock them back up in the chicken tractor to finish them if you’re using the traditional method for finishing Bresse chickens. I like to wait till they are 16 weeks old. A few extra weeks means extra flavor. Here is how that is done:
Now you’ll be feeding plain corn or other grains, soaked in raw milk. Provide this for 12 hours each day and keep a water source on the opposite end of the tractor. This forces them to excercise a bit (they excercise anyways, they are not complacent chickens, lol). Just in case you have a few lazy ones, this will help.
Keep moving the tractor around so they get some forage too. After 2 weeks of this, it’s time to butcher. This will be another post some day, as well as more details on raising chickens. So stay with me to get the updates and sign up on my Newsletter email list.

How I selected my breeding roosters
Before I continue, here is a quick tip. Order your chicks so they arrive around the last frost date or a few weeks before. This way you can move them outside when they outgrow their starter box and you don’t have to worry so much about them freezing.
When you put in an order for the American Bresse chickens, they will be offered straight run. This means they are unsexed, so you get a luck of the draw mix of males and females. My last batch of a dozen chickens was 7 males and 5 females. Here is the strategy I used for this batch.
After the chicks were about 12 weeks old, I separated the hens out into another chicken tractor. I then observed the males for a while and if I saw any that were especially aggressive, I marked them. If I saw one that was docile and cowered in a corner, he got marked as well.
I’m not too happy with any chicken leg markers because they can come off. So maybe you can put one on each leg, just in case. I’ve also used spiral markers from a local feed store. I don’t see them for sale anywhere online, but they stay on better. Just be sure to take any markers off before they cut into the leg when the chicken grows bigger.

By the time they were 16 weeks old, I will have picked my culls. These went into the freezer. I kept 3 roosters to further observe and put them in with the girls. My goal was to keep two for long-term since I wanted to have a backup rooster in case one would turn out mean or get taken by a predator.
Wait to breed until maturity
I kept all the females for egg laying and to reproduce once mature. You don’t want to use the eggs of juvenile hens to hatch babies. Wait till they are over a year old. Mine will be this coming spring. So I will collect some of their eggs and attempt to hatch babies in my incubator. I will separate the Bresse chickens from my combined flock for about a month before I will use their eggs for breeding, so they will breed true.
Conclusion:
I hope that I got you interested in adding this wonderful American Bresse Chicken breed to your homestead flock. In my opinion, it is the ideal homestead dual purpose chicken breed that I am super glad to have found. I highly recommend them and just wait till you taste the meat. It’s truly extraordinary.
I think it is well worth the investment since now I can produce my own American Bresse chicken offspring. And this initial expense will be offset by the fact that I don’t have to keep buying hybrid meat chicks every year, and because these birds get a lot of their nutrients from foraging, which reduces feed costs.ย
Let me know in the comments if you are familiar with this breed and your experience with it. Or if this is new to you, let me know what you think! If you have any questions about the American Bresse chicken breed, let me know below and I’ll be glad to answer.
I encourage you to sign up for my Food For Life Garden News to stay updated on new posts and helpful homesteading tips and information.
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Breeders:
Spring Creek Heritage Farms
Northstar Farms
Greenfire Farms
Supplies:
Incubator
Electric poultry fencing
Solar charger
Complete Solar Poultry Fencing Kit
Poultry Nutribalancer from Azure Standard
Nutribalancer from Fertrell
Homemade chicken feeder|
Watering nipples
Rubber bowl
Water dispenser
Feed tray
Brooder hood
Chicken leg bands
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