Greenfire Farms is the premier breeder of Ayam Cemani, a chicken that is all-black. Even the inside of its mouth is black. Its eggs, of course, are pure white. Chicks sell for $199.
The Indonesian chicken breed known as Ayam Cemani takes ‘dark’ into an entirely different realm. Their feathers are black. Their skin is black. Cut open an Ayam Cemani and you’ll find black muscle anchored to black bones. Even their organs are black. And what do you get for all this unrelenting blackness? One of the most beautiful chickens in the world; a chicken so spectacular and exotic that it is referred to as the “Lamborghini of poultry.”
In Asia, Ayam Cemani are renowned as much for the mystical powers of their black meat as they are for their extraordinary ink-black feathers that shimmer with a metallic sheen of beetle green and purple.
Images: Greenfire Farms
Entirely happy to use the word "chickenosaurus," NBC News reports that scientists are getting closer to creating a throwback creature by messing with avian DNA: "From a quantitative point of view, we're 50 percent there," a professor of paleontology told them.
The answer: Because of a harmless-to-humans viral infection.
The bluish egg above was laid by an araucana, a breed of chicken native to Chile and one of two breeds well known for occasionally popping out a blue egg. Turns out, it's the result of the chicken being infected with a retrovirus — a virus that can insert its own genetic information into the host's DNA. In this case, the virus just happens to turn eggs blue.Read the rest
These chicks, dyed in the egg before hatching, were sold as pets for 4 pesos (8 U.S. cents) at a market in Manila, The Philippines. WikiHow offers instructions for dying your own chicks, while The New York Times reports the downside of all that impulse-bought cuteness: humane societies overflowing with now-normal chickens a few weeks after Easter. (Photo: REUTERS/Cheryl Ravelo) Read the rest
This happened in my friend's henhouse this morning.
My friend Kate Hastings, who took this photo, thinks this egg froze because the hen cracked it slightly. But it also looks like the kind of expansion cracking that you can get when eggs freeze and burst their own shells. When the water in the egg white and yolk freezes, it forms a crystalline structure — and that structure isn't very tightly packed. There's lots of space between the molecules, which means that solid ice takes up more space than the liquid it replaced. If the egg freezes solid enough, it's got nowhere left to expand except outside the shell.
Eggshells, as it turns out, are not a great insulator from the cold. Chicken butts are, but chickens also don't always sit on their eggs consistently enough to keep those eggs from freezing.
One side note: You can actually thaw and eat frozen eggs. But you shouldn't thaw and eat an egg like this. That's because the shell is actually a pretty good barrier against bacteria. If a fresh egg — the kind sitting under a hen — has cracked, there's a higher likelihood of bacterial infiltration.
Thanks to Kate and Grampaw!Read the rest