Poule de Caux
Poule de Caux is an old French regional chicken name from the Pays de Caux, the chalk plateau of Normandy in and around Seine-Maritime. It belongs to the tradition of northern French farm fowl kept for eggs and Sunday-table meat before standardized hybrids replaced local village stocks. Modern information is limited, and some birds described under the name may come from restoration work rather than an unbroken large population.
Management is best approached as rare-breed stewardship. A flock should be kept in dry, well-ventilated housing suited to Normandy-style damp weather, with access to grass when possible and protection from foxes, dogs, and aerial predators. Buyers need to verify the source and breeding goal, since the name is not common in international poultry trade. Practical selection should emphasize robust health, natural mating, and useful laying before show details.
Colors: Barred, Birchen, Black, Blue, Brown, Buff, Columbian, Crele, Cuckoo, Duckwing, Gold, Gold Laced, Laced, Lavender, Mille Fleur, Mottled, Partridge, Penciled, Porcelain, Red, Silver, Silver Laced, Spangled, Splash, Wheaten, White
