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The Polish or Poland is a European breed of crested chicken. Its origins are unknown; similar birds are shown in seventeenth-century images from Italy and the Netherlands. The birds have a small v-shaped comb and an abundant crest of feathers on the crown of the head. They are kept for show or for ornament.
Numbers declined; between 1961 and 1973 its percentage of the national chicken population fell from 11.4% to 1–2%. [4] Conservation efforts began in the 1970s. [4] Between 1946 and 1954 Laura Kaufman crossed the Green-legged Partridge breed with American Plymouth Rock birds to create the Polbar.
The early history of the Padovana is unclear, and the subject of continuing discussion, as is its relationship to the Polish and the Dutch crested (Hollandse Kuifhoen []) and Dutch bearded crested (Nederlandse Baardkuifhoen []) breeds, which are variously considered to have originated in the Netherlands, in Poland, in Russia, or elsewhere.
Illustration from the Geflügel-Album of Jean Bungartz, 1885. The Frizzle is a breed of chicken with characteristic curled or frizzled plumage. While the frizzle gene can be seen in many breeds, such as the Pekin and Polish, the Frizzle is recognised as a distinct breed in a number of European countries [4] [6] and Australia. [2]
Also, the pronunciation of the Polish's original name: Czubatka may be tough, and this does not help the recognition of the Polish origin. Although questioning is a good practice in general, it may seem a waste of time in the case of Polish chicken's origin.
bhofack2/Getty Images. Still, like most dishes that stand the test of time, coronation chicken has evolved over the years. In fact, one of the most significant evolutions in the dish's preparation ...
Image credits: National Geographic #5. The 'Spanish Flu' actually likely got its start in Kansas, USA. It's only called the Spanish Flu because most countries involved in WWI had a near-universal ...
City chicken is a Polish entrée consisting of cubes of meat, typically pork, which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded. [1] Despite the name of the dish, city chicken almost never contains chicken.