La Fleche Thread ~ PIC of my Black La Fleche

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Okay, you made Dorking soup and I mentioned confit, so I had to combine the two. Last night I put a whole La Fleche cut to quarters in the oven to cook en confit. This morning and 14 hours later the oven went off and the bird steeped through the day in the garlic and onions from the garden along with thyme and bay. Tonight I made a traditional Garbure with a couple of generous handfuls of the shredded chicken confit along with kale, parsinp, carrot, haricots blanc, tomatoes from the garden, shitake mushrooms and the onions, bay, and garlic from the confit. It's early in the season for a fall soup but it is broth based and DANG it's good with a rusk from an old kaiser roll and some grated parm over the top. I'dve liked a stinkier cheese like a camembert but **shrug**...
 
Well I sent in payment for a pair from Duane, I'll probably pay for exhibit cages at Ohio National to house them over the weekend. Also planning to see how many chicks we want to order in the Spring. I'm hoping to get 2 batches of 25, for 50 total. Probably going to see about mixing La Fleche and Houdan if the La Fleche don't fill the orders. So here in about a month I'll be posting pictures of the pair. And with any luck I can get some hatches during the Winter if the hen lays anything.
 
007medic said:
Okay, you made Dorking soup and I mentioned confit, so I had to combine the two. Last night I put a whole La Fleche cut to quarters in the oven to cook en confit. This morning and 14 hours later the oven went off and the bird steeped through the day in the garlic and onions from the garden along with thyme and bay. Tonight I made a traditional Garbure with a couple of generous handfuls of the shredded chicken confit along with kale, parsinp, carrot, haricots blanc, tomatoes from the garden, shitake mushrooms and the onions, bay, and garlic from the confit. It's early in the season for a fall soup but it is broth based and DANG it's good with a rusk from an old kaiser roll and some grated parm over the top. I'dve liked a stinkier cheese like a camembert but **shrug**...
Click to expand...


Sweet!
 
Canieldonrad said:
I guess I'll start posting links to all of the information I find online.

http://www.toppedehoens.dk/28626585

http://www.xn--hhnerwelt-q9a.de/rassenaz/lafleche.htm

http://www.xn--hhnerwelt-q9a.de/rassenazzwerg/zlafleche.htm

HenDaisy has quite a few videos on Youtube from birds they put on their website, I suggest combing through them sometime. Fascinating.

http://www.elevagedesbondes.com/index_fichiers/Page689.htm(links on this site don't seem to work)
Click to expand...

Thanks for the links!
 
A lot of people are disgusted by the act of Gavage style feeding. I can understand their unease. But the fact of the matter is, we are going to brutally murder the birds and enjoy them for dinner anyway. I think it is an art form. Knowing when, what, and how much to feed the bird to reach an optimal level of muscle and fat.

I sent a request to Urch for 2 shipments of 25 chicks. I have yet to receive a response but I very much hope to get as many as I possibly can. I was wondering about how I am going to cull. I am considering a 12 week initial cull. Top 50% of Males and Females by weight will be the first cull. At this time I also want to pick them out based on minor flaws. Well... what some would consider minor flaws(considering combs are allocated double points in La Flèche). I intend to weed out small combs and wattles. Chris, I'm wondering if 12 weeks is old enough to gauge their Comb and Wattles at 12 weeks or not. Generally when I have had other breeds 12 weeks gives me a decent idea of their growth rate on Comb and Wattle.

My plan is to breed toward a flat V comb. As opposed to the V that his raised points. I think the flat version is a tad more appealing. Have you noticed this type of comb showing at a fairly young age or does it take time to start showing shape?

I don't plan to cull a second time until the birds are 36-40 weeks.
 
Canieldonrad said:
A lot of people are disgusted by the act of Gavage style feeding. I can understand their unease. But the fact of the matter is, we are going to brutally murder the birds and enjoy them for dinner anyway. I think it is an art form. Knowing when, what, and how much to feed the bird to reach an optimal level of muscle and fat.

I sent a request to Urch for 2 shipments of 25 chicks. I have yet to receive a response but I very much hope to get as many as I possibly can. I was wondering about how I am going to cull. I am considering a 12 week initial cull. Top 50% of Males and Females by weight will be the first cull. At this time I also want to pick them out based on minor flaws. Well... what some would consider minor flaws(considering combs are allocated double points in La Flèche). I intend to weed out small combs and wattles. Chris, I'm wondering if 12 weeks is old enough to gauge their Comb and Wattles at 12 weeks or not. Generally when I have had other breeds 12 weeks gives me a decent idea of their growth rate on Comb and Wattle.

My plan is to breed toward a flat V comb. As opposed to the V that his raised points. I think the flat version is a tad more appealing. Have you noticed this type of comb showing at a fairly young age or does it take time to start showing shape?

I don't plan to cull a second time until the birds are 36-40 weeks.
Click to expand...

From my very limited experience, you will have a general idea of comb shape at about 12-16 weeks. You cannot be too sure of wattle length, whiteness of ear lobe at 12 weeks. Since I had not seen the breed grow out, this year's hatches, I kept all of them until 6-7 months old. I need a few more years before I have the generalities figured out.

Chris
 
My La Fleche pullets forage under muscadine grape vines. Muscadine is a grapevine that is indigenous to the Southeast. I noticed my La Fleche jumping and grabbing grapes & eating the fallen fruit. The ancient breed was well known in France for clearing the orchards and vineyards of fallen fruit.

 

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