Minorca Chicken
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The Minorca Chicken is a Mediterranean Chicken originally from the island of Minorca off the coast of Spain. The breed was known as early as Roman times. Legend has it that the fowl was an African import traded to the Spanish by the Moors. At one time the Minorca Chicken was known as the “Moorish Fowl.” They were widely exported and arrived in England by 1780 and America by 1884.

Minorca Chickens can be black, white, buff, or blue in color. They have large combs and wattles and are the largest birds in the Mediterranean classification at 9 lbs (4.1 kg) for the cocks and 7.5 lbs (3.4 kg) for the hens.

Minorca Chickens are good foragers and can often sustain themselves if given a Free Range. The breed has shown itself to thrive on many different soil types and adapts easily to range or confinement.

Production

Today the Minorca Chicken has been supplanted by Leghorn Chickens and Rhode Island Chickens in commercial egg production, but the breed remains popular as an exhibition breed and is only on the watch list for extinction.

Culinary Uses

The carcass is large but tends to be dry. A traditional preparation of Minorca Chicken breasts included Larding (stuffing them with Lard) before Roasting.

Minorca Chickens are also good layers of large, white Eggs (about 220 to 240 eggs a year).