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.

 

 

References

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.