American Bresse
Holding Court at RAF! We do our best to mimic the French Bresse's diet and environment. The strength and future of the breed depend on the careful selection of breeding stock. We pay close attention to SOP for all of our ABs. We have no place for unfriendly roosters because we constantly strive to produce courteous birds.
Chicks & Hatching Eggs
AB Eggs
AB's lay high-quality eggs. It is probable that some of them will begin laying eggs by week 18, and throughout the spring, summer, and fall, they will lay nearly an egg every day. Many Bresse chickens in the United States produce 250 eggs or more annually.
AB Meat & Flavor
American Bresse chickens are meat birds that grow incredibly quickly. Compared to the typical dual-purpose breeds like Plymouth Rock or Rhode Island Red, they grow quickly and early. In contrast to Cornish Cross hybrids, the common "meat" bird, and supermarket chickens, heritage birds will consistently produce offspring that are true to the breed. Furthermore, American Bresse chickens possess the same distinctive meat quality and robust flavor as French Bresse chickens. Their fat-marbled meat has earned them the title of "most delicious chicken in the world" and is sought after by famous chefs. In the French market, they undoubtedly fetch a royal price.
AB History
The French Poulet de Bresse, a breed that originated in a small region of eastern France, is the ancestor of the American Bresse. They were imported into the USA in 2011. In order to comply with French legal protections, the breed name was changed to American Bresse.