A Barbezieux Thread.

[chonsey]

They're hatching!

 

[chonsey]

I have six Barbezieux chicks!

 

[chonsey]

Here is two of them by my la bresse chicks

 

[Cody A]

Nice! Congratulations Chonsey.

 

[chonsey]

Here's a closer pic!

 

[Ron Skekel]

Here's a closer pic!

I love hatching it's like Christmas anytime of year. Cody going to take pics now. Pam

 

[Ron Skekel]

They are getting so big this guy here has been established as top rooster of all roosters that I have which is quite a few. Pam

 

[chonsey]

They are getting so big this guy here has been established as top rooster of all roosters that I have which is quite a few. Pam

The one on the left? Middle? They are beautiful! How tall are they?

 

[Ron Skekel]

The one in the middle he is close if not 2ft. Pam

 

[madriver]

someone asked how they tasted. I've been raising these with Bresse, Dorkings, Marans and a few others in rounds of "taste-offs". the Barbezieux and Dorkings are my favorite to eat. Opposite ends of the spectrum and totally different. Where Dorkings are sweet, halibut white and supple the Barbezieux are rich, dark and wild with so much gelatin, as soon as the broth or stock cools just a little you see it. both need be cooked differently. Such neat birds!