Poultry
Danish Hen
B tier
Danish Hen (Dansk landhøne) is Denmark’s traditional landrace chicken, a light dual-purpose bird adapted to free-ranging on mixed farms. It lays white to tinted eggs and dresses to a lean, fine-grained carcass with clean farmstead flavour rather than the heavy finish of modern broilers. Young Danish Hens roast well as whole free-range birds; mature stock suits braising, stewing, and classic Scandinavian soups. Dark meat carries more depth from outdoor activity, while lean breast benefits from basting, brining, or gentle cooking.
Also known as: Dansk landhøne, Danish Hen, Danish Landrace, Dänische Landhenne, Danish Hen
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Characteristics
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History
Local Danish farm hens supplied eggs and meat across rural Jutland and the islands.
Organised poultry breeding in Denmark began improving and recording native landrace stock.
Dansk landhøne was recognised as the principal national dual-purpose and laying landrace.
Industrial layers and meat hybrids largely replaced pure Danish Hens in commercial production.
Conservation breeding programmes preserved remaining pure Dansk landhøne populations.
Heritage food interest supported niche marketing of Danish landrace eggs and table birds.