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| Other names | Poulet Bleu |
|---|---|
| Country of origin | Canada |
| Standard | none |
| Use | meat |
| Traits | |
| Comb type | red |
| Classification | |
| APA | not recognised |
| Notes | |
| blue legs and feet | |
| |
TheBlue Foot orPoulet Bleu is a Canadianchickenhybrid bred to resemble the FrenchPoulet de Bresse.[1]
The Blue Foot wasbred by Peter Thiessen ofBritish Columbia[1] and was intended to provide an alternative to the FrenchPoulet de Bresse, a chicken product from birds of theBresse Gauloise breed raised and fed in a specific and traditional way within a strictly defined area in France.[2] It was developed over a period of 15 years starting in the 1980s.[1] The Canadian stock was destroyed in 2004 during theavian flu scare. Some stock in California survived.[2]
The birds are white, with a red comb and steel-blue feet.[2]
Blue Foot chickens are typically slaughtered much later than industrially produced stock, being left to grow for longer. They require 14 to 16 weeks to reach market size.[3] After slaughter, the chickens may be air-chilled.[2]
