Blue Foot chicken

Blue Foot chicken

Blue Foot chicken is an American variety of the French chicken breed, Poulet de Bresse.

Like many other chickens, the Blue Foot has a red comb and white feathers. Where it is different is that it has steel-blue feet — a trait so admired that the feet are usually left on for presentation. It is slaughtered later than the usual chicken and then air-chilled. It is believed that these two factors give it a stronger flavor and texture.

In keeping with its elite status, the Blue Foot currently sells at roughly 10 times the usual price of most other chicken. It is almost always sold with the head and feet on.

Canadian breeder Peter Thiessen and California farm manager Bob Shipley are credited with breeding this bird in the late 1980s.

References

* [http://nymag.com/nymetro/food/features/14787/ "Kind of Blue", "New York Magazine", October 25, 2005]

This type of chicken is said to be salmonella free, and tends to be used in sashimi dishes.


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