Skin Color: Yellow.
Egg Shell Color: Brown.
Use: A dual purpose chicken, selected more for meat production than egg production. Medium heavy in weight, it dresses a nice, plump carcass as either a broiler or a roaster.
Origin: New Hampshires are a relatively new breed, having been admitted to the Standard in 1935. They represent a specialized selection out of the Rhode Island Red breed. By intensive selection for rapid growth, fast feathering, early maturity and vigor, a different breed gradually emerged. This took place in the New England states-chiefly in Massachusetts and New Hampshire from which it takes its name.
Characteristics: They possess a deep, broad body, grow feathers very rapidly,
are prone to go broody and make good mothers. Most pin feathers are a reddish
buff in color and, therefore, do not detract from the carcass appearance very
much. The color is a medium to light red and often fades in the sunshine.
The comb is single and medium to large in size; in the females it often lops
over a bit. These good, medium sized meat chickens have fair egg laying ability.
Some strains lay eggs of a dark brown shell color. New Hampshires are competitive
and aggressive. They were initially used in the Chicken of Tomorrow contests,
which led the way for the modern broiler industry.
Dr. Joe Berry, Department of Animal Science, Oklahoma State University