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Jidori Chicken

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Other common names: Akita Hinai-Jidori

The basics:
Jidori Chicken are a Japanese breed which were developed in Akita prefecture. Jidori were created by crossing a Hinaidori chicken with a Rhode Island Red chicken. Jidori translates roughly as “chicken of the earth”, and in Japan, Jidori Chicken are required by law to meet free-range requirements for at least 28 days. Free range is a method of farming husbandry where the animals are permitted to roam freely instead of being contained in small sheds and cages, as in factory farming.

In the United States, "Jidori Chicken" has become extremely popular in many restaurants. However, like "American Kobe Beef", "Jidori Chicken" is a trademarked name, and does not mean that purebred Jidori chickens are actually being used. Because not enough Jidori chickens could be imported to the US to meet restaurant demand, a small Cornish-cross bird is being raised in the "Jidori style" - free-range, all natural feed, no hormones or antibiotics. And, as importantly, the birds are slaughtered and in the restaurants within hours, which means no freezing.

Types: Largefowl
Varieties (Single Comb): Mostly red with some white flecking
Uses: Meat
Weight: 3 - 4 lbs
Personality: Well mannered and easy to raise
Broody: No
Preferred climate: Moderate
Handles confinement: Yes

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