About Gatinaise Chickens

Gâtinaise chickens originated in the historical region of Gâtinais, which spans several departments south of Paris in France. This breed was actively selected and standardized beginning in the late 19th century and is recognized as a hardy, dual-purpose fowl, prized for both quality meat and moderate egg production.

The Gâtinaise is a medium-sized bird with a strong, well-balanced build, long back, and well-developed abdomen. Its most notable feature is its clean, classic white plumage. The roosters are substantial, weighing around 3.5 to 4 kg, while hens typically weigh 2.5 to 3 kg. The bird’s extremities are distinctive: it features an orange eye, a single, bright red comb and wattles, red earlobes, and unfeathered pink feet and shanks. A dwarf (bantam) variant of the breed also exists.

The Gâtinaise is esteemed for its high-quality, abundant meat, making it a favorite in the local cuisine of its region. Hens are considered good layers, producing approximately 170 eggs per year with a good size and a shell that is generally a pinkish-white color. A key characteristic that endears them to breeders is their excellent maternal instinct; the hens are known to be good mothers and are reliable brooders, a trait often lost in modern production breeds. Like the Gasconne, the Gâtinaise is a rustic breed, meaning it is well-suited to outdoor, open-air farming and is known for its hardiness.

Although it was highly popular and widely raised between the World Wars, the Gâtinaise breed, like many traditional French fowl, suffered a severe decline due to the rise of specialized, industrial poultry farming in the mid-20th century. It is now recognized as a heritage breed in danger of being lost to farming, and dedicated clubs are working to maintain and promote its specific qualities.