About Gournay Chickens

Gournay chickens boast ancient origins, with some histories suggesting it may date back to the time of the Vikings in the 8th century, who valued hardy and self-reliant animals. It is a traditional dual-purpose breed highly valued in French cuisine for its exceptionally flavorful meat, described as delicate and tender, though the birds are relatively small.

The Gournay has a unique and striking aesthetic. Its most identifiable feature is its mottled or "caillouté" (pebbled) plumage, which gives it a black and white speckled appearance, often likened to a "snowstorm on a winter's night." As the bird ages, the white speckling tends to increase, giving older individuals a pronounced "salt-and-pepper" look. The bird has an elongated yet rounded body, a broad chest, and a tail carried quite high. It features a single, bright red comb that can sometimes lean backward on hens, and white earlobes. Unlike many other breeds, its legs and beak are not uniform in color; the beak is thick and often a mix of black, pink, and white splotches, while the shanks (tarsi) are clean (unfeathered) and noticeably marbled with pink and black blotches. Adult hens are medium-sized, weighing about 2 to 2.5 kg (around 5 pounds), with roosters slightly heavier at 2.5 to 3 kg (about 6 pounds).

Gournay hens are good, consistent layers for a heritage breed, producing approximately 150 to 200 large, white-shelled eggs per year. They are known to be early layers and generally take only a short break during the winter. The Gournay is recognized for its sweet-tempered, docile, and easy-going personality, making it suitable for mixed flocks and family environments. As a rustic breed, it is exceptionally hardy and adaptable, resisting various weather conditions, and it is an excellent forager, preferring to roam large spaces. Its independence, combined with a willingness to be handled, makes it a cherished part of French farm heritage, though conservation efforts were needed to prevent its extinction after World War II.