Crevecoeur: Breed Overview

The Crevecoeur is a historic, endangered French breed of crested chicken. Renowned for its high-quality meat and striking appearance, it remains a rare treasure for poultry fanciers and exhibitors.

Origin & History

• Location: One of the oldest French breeds, originating in the Pays d'Auge, Normandy. It is named after the commune of Crève-Cœur-en-Auge (literally "broken heart"), potentially named for the region's poor soil fertility.
• Lineage: Documented as far back as the 12th century. It is related to other Norman breeds like the La Fleche, Caumont, and the extinct Pavilly.
• Global Recognition:
• France: Won prizes at the 1855 Exposition Universelle and dominated the 1889 Paris agricultural exhibit.
• UK: Reared from the mid-19th century.
• USA: Imported as early as 1852; officially recognized by the APA in 1874.
• Conservation Status: The population was nearly wiped out during World War I and II (largely eaten by the German army). Recovery began in 1976. Today, it is classified as "endangered" by the FAO, with fewer than 1,000 birds globally.

Physical Characteristics

• Appearance: A compact, well-proportioned "Dorking-like" body with short legs, a moderate crest, and a full beard.
• Comb: Distinctive V-shaped comb (rarely "leaf" or "stag" types).
• Coloration:
• Solid black (the only variety recognized in the US/UK).
• Blue, white, and cuckoo are recognized in France.
• Features: Small red wattles and earlobes, reddish-bay or black eyes, and a black/dark horn beak. Shanks and toes are slate blue or black.
• Toes: Four-toed (unlike the similar five-toed Houdan).
• Weight: Males (6 - 8 lbs); Females (5.5 - 6.5 lbs).

Temperament & Husbandry

• Personality: Gentle, quiet, and friendly. They are easily handled, especially if socialized from birth.
• Environment: They thrive in confinement and small areas but require moderately dry soil. They do not always mix well with other breeds as their crests make them targets for picking.
• Resilience: Once considered "delicate," modern birds are more robust. However, they have sensitive digestive systems and require winter protection to prevent their wet crests and beards from freezing.

Utility & Production

• Primary Use: Historically a premium meat bird (particularly popular as a capon for the French upper-middle class); today, primarily kept for exhibition.
• Meat Quality: Exceptional. Known for fine bones, white breast meat, and dark, "duck-like" leg meat.
• Egg Production: Moderate layers of 120–150 white eggs per year (approx. 55g each). They are moderately broody and can continue laying for many years.