New Hampshire (chicken)

From Wikipedia, the free encyclopedia

The New Hampshire breed of chicken originated in the state of New Hampshire in the United States. Poultry farmers, starting with Rhode Island Reds and performing generation after generation of selective breeding, intensified the characteristics of early maturity, rapid full feathering, and production of large brown eggs. One New Hampshire breeder described his birds as being especially endowed with "spizzerinktum"; they were unusually handsome and vigorous^{[citation needed]}. The mature birds are a rich chestnut red, of a somewhat lighter and more even shade than the Rhode Island Reds. The baby chicks are also a lighter red.

Standard weights

Cock: 8-1/2 pounds; hen: 6-1/2 pounds; cockerel: 7-1/2 pounds; pullet: 5-1/2 pounds.

Skin Color

Yellow

Egg Shell Color

Brown

Use

A dual purpose chicken, selected more for meat production than egg production. Medium heavy in weight, it dresses a nice, plump carcass as either a broiler or a roaster.

Origin

New Hampshires are a relatively new breed, having been admitted to the Standard in 1935. They represent a specialized selection out of the Rhode Island Red breed. By intensive selection for rapid growth, fast feathering, early maturity and vigor, a different breed gradually emerged. This took place in the New England states, chiefly in Massachusetts and New Hampshire, from which it takes its name.

Characteristics

They possess a deep, broad body, grow feathers very rapidly, are prone to go broody and make good mothers. Most pin feathers are a reddish buff in color and, therefore, do not detract from the carcass appearance very much. The color is a medium to light red and often fades in the sunshine. The comb is single and medium to large in size; in the females it often lops over a bit. These good, medium-sized meat chickens have fair egg-laying ability. Some strains lay eggs of a dark brown shell color. New Hampshires are competitive and aggressive. They were initially used in the Chicken of Tomorrow contests, which led the way for the modern broiler industry.

[edit] References

• Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison; Dr. Joe Berry, Department of Animal Science, Oklahoma State University