We offer fertile hatching eggs, and day old chicks for sale in the spring, we also have a small number of adult birds for sale throughout the year.
Reputed to be the best tasting chickens in the world, they have a long and colorful history in the poultry realm. Developed in the Bresse region of France, these birds emerged as a distinct breed about 500 years ago. The white variety has been developed almost exclusively for meat production, but are still good layers of medium sized cream colored eggs.
In order for a chicken to taste like a Bresse chicken it must be an authentic bird raised in the Bresse way. Bresse belong to a genetically distinct chicken breed that metabolize feed a certain way, distribute muscle across their frames in a certain pattern and at certain rates, and produce meat with a unique and distinct flavor. Bresse are known to have unusually light bones and thin skin. These many physical differences flow from the singular genetics of Bresse. More than five centuries of careful selection has produced this unique bird that cannot be duplicated. Production methods for Bresse are as unique as the genetics of the birds themselves. They are raised to an exacting protocol that provides ample forage, grains and milk during different phases of the brids growth and finish.
What do all these centuries of hard work yield? If food critics are to be believed , it is as close to a spiritual experience that eating chicken can provide.
As early as 1825, the prototypical epicurean Jean Anthelme Brillat-Savarin described Brese as "the queen of chickens, and the chicken of kings." Bresse have been siad to posess "the tastiest, the firmest, the most juicy succulent flesh of any chicken anywhere."