Heritage Chickens
We raise heritage breeds of chickens, ducks and turkeys on our farm for their meat and eggs. The breeds we raise include Chanteclers, Narragansetts, Muscovies, and Silver Appleyards.
All of our birds are provided with ample access to the outdoors year round on our farm in large fenced runs and/or free ranged depending on the situation. This allows them to get plenty of exercise, forage for some of their food and exhibit their natural and unique behaviors. They are also raised without antibiotics in their feed, and are fed with a mixture of grains and legumes grown pesticide free on our own and other Alberta farms.
We specifically raise heritage and pure breed chickens, ducks and turkeys because we believe that variety and genetic diversity are key elements of a farm. They're also a lot of fun!
We only raise chickens with pea or cushion combs, because these combs are much less likely to get frost-bitten in our sometimes frigid winters. Pea and cushion comb genetics also specifically shrinks the wattles, which helps even more with the frostbite issues. Ducks are so cold hardy to begin with though, that it gave us the freedom to pick and choose our favourite breeds.
All of our birds are provided with ample access to the outdoors year round on our farm in large fenced runs and/or free ranged depending on the situation. This allows them to get plenty of exercise, forage for some of their food and exhibit their natural and unique behaviors. They are also raised without antibiotics in their feed, and are fed with a mixture of grains and legumes grown pesticide free on our own and other Alberta farms.
We specifically raise heritage and pure breed chickens, ducks and turkeys because we believe that variety and genetic diversity are key elements of a farm. They're also a lot of fun!
We only raise chickens with pea or cushion combs, because these combs are much less likely to get frost-bitten in our sometimes frigid winters. Pea and cushion comb genetics also specifically shrinks the wattles, which helps even more with the frostbite issues. Ducks are so cold hardy to begin with though, that it gave us the freedom to pick and choose our favourite breeds.
Buff, White and Partridge Chanteclers
Partridge Chantecler Hen
The Chantecler chicken is the only breed of chicken that was actually developed here in Canada. It was bred by brother Wilfred Chatelain in Oka, Quebec. Brother Wilfred wanted to breed a chicken that would both give recognition to Canadian poultry and would be a true multipurpose breed well suited to our cold winter climate. He created the Chantecler by combining the Cornish, Plymouth Rock, Rhode Island Red and Wyandotte Breeds. After years of careful selection, he ended up with a meaty white chicken with very small combs and wattles and loose, insulative feathering. This is what is now known as the White Chantecler.
In the 1930's, a breeder in Edmonton did similar work, but developed his birds birds with different colouring, and using Cochins instead of Plymouth Rocks as well as leaving out the Rhode Island Red, resulting in the Partridge Chantecler. The Partridge Chantecler was first known as the Albertan, but because physically it is almost exactly the same as the white except for the colour, the American Poultry Association (APA) placed them in the same breed and they have been known as Chanteclers ever since. There has been disagreement among chicken breeders ever since that day about whether or not the APA made a mistake.
The Buff Chantecler's history is a bit more muddy. Some sources seem to say they were developed in the U.S. in the 1980's, but this is probably just when they were introduced to the states from Canada. There is mention of "Buff Albertans" being kept in Canada not long after the Partridge was developed, but never got recognized by the APA. The Buff has not yet been recognized as an official colour variety, but they are such beautiful and productive birds that we have decided not to let this little gray area stop us just because they aren't officially heritage. In fact, we are working with a few other local Alberta breeders to have them finally recognized officially (whether that is as the Buff Chantecler or Buff Albertan we'll have to see). The partridge and buff colours are harder for predators to spot, so we feel much safer when they're out in their runs.
Some say the white is the only "true" Chantecler and the rest should be known as a separate breed, the Albertans, while others point out that if we separated every colour variety developed in a different place and time than the rest of the breed, we'd have hundreds of breeds. It's probably already too confusing to most people trying to sort out heritage breeds from each other when sometimes the differences are so small. When we look at the Partridge and Buff Chanteclers, we can spot the Cochin in them along with other differences compared to the White Chanteclers, but these are generally pretty small differences. There is no registry for poultry unlike other livestock, so it's pretty common everywhere to see birds with "a little bit of this or that" added to change something to a breeders liking.
Chanteclers are a very hardy breed of chicken. They have a very small cushion type comb and small wattles that are not prone to frost bite, and a thick, loose coat of feathers to keep them warm during our -35C winters. We've noticed that while lots of other chickens hide inside all day in the winter, our Chanteclers will be outside enjoying the winter sun along with the ducks and turkeys. They also lay more consistently throughout the winter than many other breeds, giving us a more consistent supply of eggs when our other birds have stopped laying entirely.
The Chantecler is an official heritage breed, recognized by the American Poultry Association. It is considered to be a critically endangered breed in the world today with only a few thousand birds in existence. We are very proud to be joining the effort to keep this breed alive. The Chantecler was also nominated for Slow Food Canada's Ark of Taste in 2003.
In the 1930's, a breeder in Edmonton did similar work, but developed his birds birds with different colouring, and using Cochins instead of Plymouth Rocks as well as leaving out the Rhode Island Red, resulting in the Partridge Chantecler. The Partridge Chantecler was first known as the Albertan, but because physically it is almost exactly the same as the white except for the colour, the American Poultry Association (APA) placed them in the same breed and they have been known as Chanteclers ever since. There has been disagreement among chicken breeders ever since that day about whether or not the APA made a mistake.
The Buff Chantecler's history is a bit more muddy. Some sources seem to say they were developed in the U.S. in the 1980's, but this is probably just when they were introduced to the states from Canada. There is mention of "Buff Albertans" being kept in Canada not long after the Partridge was developed, but never got recognized by the APA. The Buff has not yet been recognized as an official colour variety, but they are such beautiful and productive birds that we have decided not to let this little gray area stop us just because they aren't officially heritage. In fact, we are working with a few other local Alberta breeders to have them finally recognized officially (whether that is as the Buff Chantecler or Buff Albertan we'll have to see). The partridge and buff colours are harder for predators to spot, so we feel much safer when they're out in their runs.
Some say the white is the only "true" Chantecler and the rest should be known as a separate breed, the Albertans, while others point out that if we separated every colour variety developed in a different place and time than the rest of the breed, we'd have hundreds of breeds. It's probably already too confusing to most people trying to sort out heritage breeds from each other when sometimes the differences are so small. When we look at the Partridge and Buff Chanteclers, we can spot the Cochin in them along with other differences compared to the White Chanteclers, but these are generally pretty small differences. There is no registry for poultry unlike other livestock, so it's pretty common everywhere to see birds with "a little bit of this or that" added to change something to a breeders liking.
Chanteclers are a very hardy breed of chicken. They have a very small cushion type comb and small wattles that are not prone to frost bite, and a thick, loose coat of feathers to keep them warm during our -35C winters. We've noticed that while lots of other chickens hide inside all day in the winter, our Chanteclers will be outside enjoying the winter sun along with the ducks and turkeys. They also lay more consistently throughout the winter than many other breeds, giving us a more consistent supply of eggs when our other birds have stopped laying entirely.
The Chantecler is an official heritage breed, recognized by the American Poultry Association. It is considered to be a critically endangered breed in the world today with only a few thousand birds in existence. We are very proud to be joining the effort to keep this breed alive. The Chantecler was also nominated for Slow Food Canada's Ark of Taste in 2003.
Buff Chantecler Rooster
Muscovy Ducks
Muscovies are very interesting ducks. Unlike other types of domestic duck, they don't swim very much and actually roost in trees more like a chicken or turkey. Their faces are covered in 'caruncles', a sort of warty red flesh that resembles the snood and wattle of a turkey. They also make hissing and trilling noises instead of quacking.
They also make excellent mothers. Instead of laying many eggs all season long, they tend to lay a few eggs, hatch them, raise the young, and start over. In some climates they'll raise as many as 4 clutches per season. Finally, muscovies are known internationally as one of the best fly and mosquito pest controls around.
They also make excellent mothers. Instead of laying many eggs all season long, they tend to lay a few eggs, hatch them, raise the young, and start over. In some climates they'll raise as many as 4 clutches per season. Finally, muscovies are known internationally as one of the best fly and mosquito pest controls around.
Silver Appleyard Ducks
We are now raising Silver Appleyard Ducks as our main egg laying breed of duck, along with a few others. They are also good tasty meat birds, so we will be selling a few of these for meat eventually as well. Developed early in the twentieth century by a famous waterfowl breeder named Reginald Appleyard in Britain, they are a great dual-purpose duck, laying many nice large white eggs per year, while at the same time reaching a nice marketable size for meat. They are sometimes called a triple purpose duck, due to their very attractive and unique plumage.
We are also very excited about raising Appleyards because they are a critically endangered breed of duck, so we are also helping to maintain the breeds' existence. Finally, they're just fun to watch walk around their pasture and swim in their pond.
We are also very excited about raising Appleyards because they are a critically endangered breed of duck, so we are also helping to maintain the breeds' existence. Finally, they're just fun to watch walk around their pasture and swim in their pond.
Narragansett Turkeys
Narraganset Tom
Narragansett Turkeys are a heritage breed of turkey that was once a very popular turkey known for it's excellent tasting meat. They were quickly overshadowed by the fast growing, huge breasted turkeys of today, resulting in this breed at one point being on the brink of extinction. Thanks to the efforts of the Slow Food Ark of Taste and the American Livestock Breeds Conservancy, Narragansett's have recently experienced a sort of Renaissance.
This breed is pretty similar to the bronze turkey, with gray slate colouring replacing the bronze. They are also known for being healthy birds that are friendly, mate naturally and make good mothers. All of these traits are not seen in modern, industrial varieties in favour of rapid growth, white feathering and large breasts. In fact, modern breeds of turkeys have to be artificially inseminated because the Tom's physically cannot mount the hens! This is not natural and so we love that our birds have that natural ability along with their many other positive qualities. The Narragansett will become our main breed of turkey in the next couple of years.
This breed is pretty similar to the bronze turkey, with gray slate colouring replacing the bronze. They are also known for being healthy birds that are friendly, mate naturally and make good mothers. All of these traits are not seen in modern, industrial varieties in favour of rapid growth, white feathering and large breasts. In fact, modern breeds of turkeys have to be artificially inseminated because the Tom's physically cannot mount the hens! This is not natural and so we love that our birds have that natural ability along with their many other positive qualities. The Narragansett will become our main breed of turkey in the next couple of years.
