Poultry
New Hampshire
A tier
New Hampshire is an American dual-purpose breed developed from Rhode Island Red stock for faster growth, earlier maturity, and competitive broiler and roasting performance in the mid-twentieth century. Birds are rich chestnut-red, medium-heavy, and produce light brown eggs while yielding a well-fleshed carcass. Meat is mild to slightly sweet with good juiciness when birds are pasture- or farm-raised; young stock suits frying and roasting, while older birds braise well. Though industrial Cornish-cross hybrids later dominated meat production, New Hampshires remain valued in heritage, small-farm, and free-range dual-purpose flocks.
Also known as: New Hampshire, New Hampshire Red, New Hampshire, New Hampshire
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History
Poultry specialists in New Hampshire selected Rhode Island Red descendants for rapid feathering and earlier market weight.
The New Hampshire breed was formally distinguished as a separate dual-purpose type optimised for meat and eggs.
Post-war broiler trials and farm flocks popularised New Hampshires before specialised hybrids fully took over meat production.
APA recognition and widespread hatchery distribution fixed New Hampshire as a standard American farm breed.
Commercial broiler genetics reduced New Hampshire’s industrial role, shifting the breed toward smallholders and fanciers.
Heritage poultry movements revived New Hampshire breeding for pasture poultry and dual-purpose home flocks.