Although they are not the largest bird for meat, they are known in European countries to be “the best tasting chicken in the world.” During the fattening process they are able to produce a marbling effect like beef, making their meat succulent, tender and have an intense flavor. With their bright red combs and steel blue legs they are known as the red, white and blue chicken. Developed in France 500 years ago, they are excellent layers of medium to large light brown eggs. The hens will start producing around 4-5 months of age. They are cold hearty, predator savvy, and exceptional foragers. As chicks they will have yellow legs but turn blue as they mature. The hens average 5 lbs. and the rooster 7 lbs.