The Galinha Caipira is a chicken that is common throughout Brazil. They are a landrace breed, that developed from a mixture of many fowls that where raised in the area, including Aseels, Silver Spangled Hamburgs, Buff and Partridge Plymouth Rocks and more.
Varieties (Single Comb): Any color
Uses: Eggs, Meat
Weight: 4.5 - 6 lb
Personality: Energetic, but will tame with handling.
Preferred climate: Warm
Handles confinement: No
Egg production: Excellent (5/week)
Egg color: Brown
Egg size: Large
best tasting meats
extreme cold conditions
The beginning of our backyard farm
One particularly eventful summer my family decided to purchase eggs to hatch a variety of chickens for a coop my father and I built behind our house. We lived on a large 27 acre lot (mostly wooded) and crafted a very large shed/chicken coop ontop of our cistern (water collection from the roof of our berm house.)
The first batch of chickens we had were Galinha Caipira Chickens (Which is actually a little redundant because I believe Galinha is simply the name for chicken in Portuguese. Much like naming a taco stand chicken pollo or getting a smoothie at jugo juice bar at the mall, all of our chickens became Galinha's for awhile. Eventually we had names for all of them and their family grew.
We hatched our Galinha's under a heat lamp until they were old enough to be moved into their chicken coop. We had 16 chickens and one rooster who could have been a prized fighter with how aggressively he protected his coop. Most of our hen's laid regularly and didn't brood though it was fairly common for us to find blood spots in the eggs (a burst blood vessel during formation) which are okay to eat and easy to remove.
We allowed our chickens to free range around our house and at dusk put themselves back in their coop to roost. Our cats and german shepard left them alone (save one instance with the dog) and grew to be quite fat and happy picking our yard clean daily.
After a couple of years a fox found its way onto our property and within a single month, killed and consumed most of all of our chickens (by that time we had well over 25.) Even with Reo the German Shepard on watch, a newly fortified fence, our chickens stood no chance. Once the rooster fell, the hens started in on each other as well and their small collective became a state a weak state of anarchy. I learned the real meaning of the term "pecking order," as groups would gang up on particular chickens and pluck them free of their feathers. Sad to say we weren't able to find homes for most of our chickens and because we had no intention of eating their meat, decided to let nature take its course. By that point they were rather disheveled and psychotic anyway.
Get chickens, they'll enrich your life. :).
From callmeravey Jul 25 2015 6:08PM
Study, versatile, and one of the best meats available!
This chicken is some sort of “mongrel”, compared to other breeds. They are not the result of selective breeding, but happened rather by chance. Today, most “galinhas caipiras” (country chicken, roughly translated) found in Brazil are a mix of some of the following breeds: Andalusian, Buff Plymouth Rock, Silver-Spangled Hamburgs, Australorp, Columbian Wyandottes, Assel, Partridge Plymouth Rock and Brown Leghorn.
Even though they weren’t selectively bred, the breed is established and stable. They are an old breed in Brazil, with more than 300 years. Since they reproduced themselves freely throughout the land, they are highly adapted to all sorts of climate conditions imaginable, given the broad South American latitude. They won’t, of course, withstand extreme cold conditions, but, surprisingly enough, these chicken became invader species even in the jungles. If they happen to end up in the wilderness, they’ll adapt and turn feral quickly.
The Caipira chicken is extremely resistant to diseases, as well. They are peaceful with other breeds when on a free-roaming environment, but occasional fights might occur. The wings need to be clipped, if the space isn’t large enough. These chickens certainly can fly! They won’t fly for long distances, but they will easily reach even the roof of two-storey buildings.
Their egg-laying capability is admirable: around 290 a year. The eggs are brown, and usually spotted with darker marks, average sized, and with a thick dark yellow or orange-brownish yolk, depending on the diet. If they are kept free-roaming, the eggs become even tastier.
After around 50 days they’ll weight around 4.4 pounds (up to 6 pounds, depending on the diet). The meat is lean, when compared to other breeds, tougher (it’s not chewy though), and the smell of the uncooked meat is nearly non-existent. They don’t need to be tenderized, despite the tougher meat, because the flavor is much better than other regular breeds. As a matter of fact, in supermarkets, the Caipira chicken might cost up to 4 times the price of regular chicken. That’s because Caipiras are usually raised free-roaming and without the use of any antibiotics (applying antibiotics on them would be pointless, completely irrelevant, since they are very sturdy). Artificially tenderizing the meat would spoil the delicacy. The Caipira meat is lean, but the gravy resulted from cooking is thicker, with a better scent and taste than other chickens found on the market.
Being an easy animal to produce, an excellent egg-layer that doesn’t require the use of antibiotics, and possessing one of the best tasting meats anyone could experience, it’s a surprise this rustic, sturdy breed is practically unknown internationally. The Caipira chicken is definitely my favorite..
From Cynthia_lu Jul 27 2014 6:40PM