« back to encyclopedia search results
A type of small hen, reared commercially to produce eggs.
While their flavour is highly-regarded, their yield of about 150 years per year is low - so they are commercially unpopular. The photograph is of a cockerel.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.