Orpingtons are white skinned, brown egg
layers that mature at larger weights; about 8 pounds for hens with
roosters a couple pounds heavier. Available in black, blue, buff
and white, these excel as a meat bird and were brought from England
over 100 years ago. There was a boom for the breed when the
commercial broiler and roaster market demanded the larger sized
birds, but when that tapered off, so did the popularity of the
Orpington. Chicks can be somewhat passive; if raised in a group
with other breeds, care needs to be taken to insure they all
eat.
When selecting chickens for home food production
you must determine whether you desire eggs, meat or both. For most
homesteaders and small farmers there is little more enjoyable than
chickens that produce eggs for breakfast as well as hearty fryers
for dinner. This leaves the choices mostly to the larger breeds
developed for doing both. Some people have a preference for white
or brown eggs or for the skin color on meat. Here in the states,
it's said that yellow skinned birds are more favored than the white
skinned "English" breeds. Another consideration, if raising meat
birds and hatching eggs to do so, is the temperament of the
roosters. There is no excuse for a mean rooster and those that are
can easily become Sunday dinner themselves! While many search for
the dual purpose characteristics of meat and eggs it must be
remembered too that these breeds serve another purpose as foragers.
They help control bug populations as they seek morsels and should a
mouse cross their path they will show you chickens are NOT
vegetarians! With a focus not only on producing eggs and meat, but
also foraging for part (or most) of their food.
"Chicken Run" is an introduction to the breeds we
recommend and favor. These are all wonderful birds that can keep a
family fed with basic care and TLC.