Wednesday, March 5, 2008


This Buckeye rooster lets out a crow! His photo, by Corallina Breuer, captures his glowing burnished chestnut plumage.
Buckeyes were developed in Ohio and named for the Buckeye state. Buckeyes are the large horse-chestnut nuts of this color.
Buckeyes have a pea comb, small and close to the head, which withstands cold. It doesn't freeze during cold Midwestern winters.
This cock probably weighs in at the maximum weight for exhibition, nine pounds. Steve Pope, one of the chefs at the recent Cooking Heritage Chickens in the Heartland, cooked Buckeyes in his Chicken Soup with Butterballs. He said it was difficult to describe exactly what 'butterballs' are. They were delicious, light dumplings.
In the kitchen before cooking, the Buckeye carcasses looked like small turkeys. They dressed out well and certainly cooked up with a fine, light but intense flavor.
A reader contacted me this week for sources of Buckeye eggs and chicks. Breeders are taking an interest in this sturdy and beautiful bird, developed especially for life in the great Midwest. It's an excellent choice for a small flock.

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