Andalusian Chicken

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Other common names: Blue Andalusian Chicken

The basics:
The Andalusian Chicken was developed in the Andalucia region of Spain. Andalusians are classified as a "Mediterranean" breed, and are closely feathered, active, and good layers of white eggs.

According to the American Livestock Breeds Conservancy, "An ancient and rugged breed of fowl, the Andalusian chicken’s history is not known; though it is likely rooted in the Castilian chicken breed. Andalusian chickens were first imported into England by Mr. Leonard Barber in 1846-47. These birds came from Andalusia, about 25 miles from Cadiz, from a Mr. Xeres de la Frontera. In 1851, Mr. Coles of Farnham and Mr. John Taylor of Shepherd’s Bush also imported more. Andalusian chickens were widely distributed around Cornwall and Devon. The breed was first exhibited at the Baker Street Show, in London, in January of 1853. Somewhere between 1850 and 1855 Andalusian chickens arrived in America. "

Types: Bantam and Largefowl
Varieties (Single Comb): Blue
Uses: Eggs and Preservation
Bantam: 24 - 28 oz
Largefowl: 5.5 - 7 lb
Personality: Andalusians are active and wild natured birds.
Broody: No
Preferred climate: Warm
Handles confinement: No
Egg production: Good (3/week)
Egg color: White
Egg size: Extra Large

What else you should know:
Blue does not breed true. Here are the average results when breeding blue fowl

Blue X Blue = 50% Blue, 25% Black, 25% Splash (Sport White)
Blue X Splash = 50% Blue, 50% Splash
Blue X Black = 50% Black, 50% Blue
Splash X Splash = 100% Splash
Splash X Black = 100% Blue
Blue X Black = 100% Black


warmer climes, white egg layer, energetic chicken, stunning birds, beautiful speckling


lookbutdon'ttouch, frost bite, rooster, squawks, particularly savage attack


BANTAM Andalusians, slender blue legs

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