Langshans originated in China from a district around the Yangtze Kiang river near Shanghai. The Langshan is considered one of our oldest breeds. The breed became popular at the height of the “hen fever”with the Cochins and Brahmas. While similar in favorable features, the Langshan is smaller than the Cochin.
Langshans enjoyed considerable popularity in the U.S. during the latter part of the 19th century. However, today they are primarily an exhibition fowl. They appear to be very tall, with long legs and tails carried at a high angle. They are active and quick. The black variety has a deep greenish sheen when viewed in the proper light. Many other breeds were created using Langshan blood in the foundation matings. They are a good general breed; females go broody and make good mothers. Their feet and legs are feathered but not as fully as the Cochins and Brahmas. They are considered a good table fowl because of the full conformation of the body. The rich breast meat and plenty of other body meats make the Langshan a dual-purpose bird with eggs and meat. They do not go broody but for specific times around the spring.
Cock: 9.5 lbs
Hen: 7.5 lbs
Cockerel: 8 lbs
Pullet: 6.5 lbs
Egg Shell Color
A general purpose fowl for the production of meat and eggs. The general shape of the Langshan makes them better suited to roaster and capon use than as fryers.
Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison
Ekarius, Carol. "Chickens: Langshan." Pocketful of Poultry: Chickens, Ducks, Geese, Turkeys. North Adams, MA: Storey Pub., 2007. 98-99. Print.
"Langshan Chicken." The Livestock Conservancy. The Livestock Conservancy, n.d. Web. 30 June 2015.